Happy 2019 everyone! This recipe combines two of my favorite things: Chocolate and Coffee.
Ingredients:
- 1 bag of dark chocolate
- 1 cup cashews
- 2 tb honey
- 3/4 cup coconut cream
- 1/4 cup coffee
Recipe:
With a double boiler, melt 1 bag of dark chocolate on medium/low heat. Once the chocolate is melted, use half of the chocolate to coat the inside of the cupcake wrappers. Put the cupcake wrappers in the freezer to harden.
In a food processor, blend the cashews, coconut cream and honey until the consistency is smooth and fluffy. If it is too soupy, add more cashews and if it is too chunky, add more coconut cream. Take half of the cashew mixture and add to the remainder of the melted chocolate. Next, stir in the coffee in the chocolate as well. Scoop a little more than a tablespoon in each of the cupcake wrappers then add a tablespoon of the plain cashew mixture on top. Put the cappuccino cups back in the freezer for at least an hour. Top with coco powder and viola!
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