You’re going to love these vegan chocolate cups. This sweet and salty dessert is made with raw ingredients making it vegan, gluten-free, soy-free, and refined sugar-free. It’s the perfect sweet treat for your 30-day cleanse.
This post was originally published on 04/10/2014. Last updated 01/20/2020
Today we are going back to the world of RAW desserts.
Why? Because when we are cleansing, raw desserts are an awesome way to get nutrient-packed treats that are not only delicious but good for you.
Back when I started this blog, I was a bit of a raw dessert connoisseur. In 2012, I started experimenting with raw desserts and I was amazed at how a few simple ingredients could create endless flavor combinations with the most decadent and delicious tastes and textures. Better yet, there is quite a lot of room for trial and error since you can test and taste as you go. Within several months of experiencing, I was so hooked that I decided to write a whole cookbook of raw desserts.
Throughout the years, my raw desserts have been some of my most popular recipes. Among them are:
- Chocolate Hazelnut Cheesecake Bars
- Raw Carrot Cake with Cashew Cream Cheese Frosting
- Chocolate Dipped Coconut Macaroons
- 3-Ingredient Mini Pecan Pies
- Banana Coconut Cream Pie
You can find all my raw dessert recipes here.
What are Raw Desserts?
For those of you who don’t know, raw desserts, like raw food, are made with whole, unprocessed ingredients. There is no cooking or baking in raw food, allowing it to keep all the natural health-packed benefits of these plant-based ingredients.
This also means that raw food is always vegan, gluten-free, soy-free, and refined sugar-free. Raw desserts are a great alternative to traditional desserts for people on a gluten-free, paleo, or raw food diet.
Want to know more? Make sure to check out my raw desserts ebook here.
5 Basic Ingredients
Raw desserts rely on just a handful of basic ingredients from which you can create endless possibilities. It’s quite amazing really. Typically what you’ll find in a raw dessert is:
- A sweetener – often dates, syrups, or other fruit purées
- Nuts – the base of most raw desserts.
- Fruit and/or veggies
- Seeds, cacao, coconut, and other mix-ins.
- Salt, spices, and extracts
That’s pretty much it! And these vegan chocolate cups have even fewer ingredients than that! Let’s take a closer look.
How to make Raw Chocolate Cups
Now that we’ve covered how to make raw desserts, it doesn’t seem too hard, right? In fact, I think you’re going to love how easy it is to make these raw vegan chocolate cups.
Step one: Make the raw vegan chocolate
Whisk together the ingredients for the dark chocolate until smooth. That’s the raw cacao powder, melted coconut oil, and sweetener.
Note: maple syrup is processed in a way that disqualifies it from being a raw food. However, many prefer it over agave nectar. If you do choose agave, make sure to reduce the amount of sweetener by 2 tablespoons as it is sweeter.
Brush the inside of each baking cup with a thick layer of chocolate. It needs to be thick enough to hold the almond butter but not so thick that you can’t bite into it.
Step two: Fill and top the chocolate cups
Combine the almond butter with sweetener of choice. Again, you can use either maple syrup or agave nectar. Spoon about 2 teaspoons of sweetened almond butter into each chilled chocolate cup. Top with remaining chocolate and any optional toppings.
Step three: Freeze the chocolate cups
Return to the freezer and let the chocolate cups freeze all the way through, about 1 hour.
Tips and tricks
Working with raw chocolate can be a bit challenging. Here are a few tips to help your raw chocolate cups making easier.
- Don’t over-mix the chocolate; chocolate does not want to be messed with much. Mix it only as much as necessary.
- Line your baking sheet with cupcake holders for easy release.
- If your chocolate is too thin to coat the sides of mini muffin molds, let it sit a room temperature until it is thick enough to spread.
- Make sure your chocolate cups are completely frozen before removing them. If they are not, they will start to fall apart.
- Don’t refrigerate set chocolate. Refrigeration can cause condensation and the chocolate will become wet and lose its flavor. Always store these chocolate almond cups in the freezer.
- Top your chocolate cups when the chocolate is still a bit wet so that the toppings don’t fall off.
- Store in the freezer for up to 2 months. When ready to serve, pull them out 10 minutes earlier to thaw.
More Cleanse-Approved Desserts
Are you craving more sweets while you cleanse? Don’t worry. I’ve got you covered. Here are a few of my favorite cleanse-approved desserts:
- 5-Minute Chocolate Chia Pudding
- Chocolate Hazelnut Cheesecake Bars
- Banana Coconut Cream Pie
- Raw Chunky Monkey Ice Cream
- Cacao and Goji Berry Power Cookies
But before you go, let’s take a look at the recipe for these vegan chocolate cups below.
You're going to love these Chocolate Almond Butter Cups. This sweet and salty dessert is made with raw ingredients making it vegan, gluten-free, soy-free, and refined sugar-free. It's the perfect sweet treat for your 30-day cleanse.
Keyword: vegan chocolate cups
Servings: 16 cups
Calories: 173 kcal
Author: Sarah McMinn
- 3/4 cup Raw Almond Butter, or nut butter of choice
- 1-2 tbsp. Maple Syrup or Agave Nectar
- Cacao Nibs
- Coarse Sea Salt
Line a mini muffin tin with 16 baking cups and set aside.
Whisk together the ingredients for the dark chocolate until smooth. Brush the inside of each baking cup with a thick layer of chocolate. If the chocolate is too thin, let it sit out at room temperature for 10-20 minutes before brushing. Place the chocolate cups in the freezer to harden.
Combine the almond butter with sweetener of choice. Spoon about 2 teaspoons of sweetened almond butter into each chocolate cup. Top with remaining chocolate and any optional toppings.
Place in the freezer and allow to freeze all the way through - about 30 minutes. Once they are frozen, remove the cupcake wrappers from the chocolate cups and serve.
- Don't refrigerate set chocolate. Refrigeration can cause condensation and the chocolate will become wet and lose its flavor.
- Store in the freezer for up to 2 months. When ready to serve, pull them out 10 minutes earlier to thaw. Do not let them set out longer than 30 minutes or the chocolate will start to melt.