• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Press
    • Privacy Policy
    • Resources
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Dessert / Chocolate / Raw Chocolate Cups with Blueberries and Cashews

February 27, 2013

Raw Chocolate Cups with Blueberries and Cashews

Raw Chocolate Cups with Blueberries and Cashews

One of my favorite ways to use dried blueberries is in a homemade granola, but they also taste fantastic with chocolate and raw cashews. I’ve made another version of these before, and they are impossibly rich and decadent, and look adorable when set. Let them sit at room temperature for about 30 minutes before serving to allow the chocolate to slightly soften.

Raw Chocolate Cups with Blueberries and Cashews

Print
Raw Chocolate Cups with Blueberries and Cashews

RAW CHOCOLATE CUPS WITH BLUEBERRIES AND CASHEWS


  • Author: olivesfordinner.com
  • Yield: 8 pieces 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 1/8 cup raw cashews
  • 1/4 cup dried blueberries
  • 1/2 TB brown rice syrup
  • pinch of coarse sea salt
  • 2/3 cup coconut oil, melted (divided)
  • 2/3 cup vegan cocoa powder, divided (I used Ghiradelli brand)

2 TB raw agave syrup, divided


Instructions

  1. Place the raw cashews into a small food processor and crush into a coarse powder. Add in the dried blueberries, brown rice syrup and salt, then pulse again until the mixture forms one big blob.
  2. Scoop out a heaping 1/2 tsp of the mixture. Roll it into a small ball, then flatten it between your palms. Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges. Repeat until you have 8 discs.
  3. Melt 1/3 of the coconut oil in a small glass measuring cup. Whisk in 1/3 of the cocoa powder, then add in 1 TB of the raw agave syrup. Taste the mixture and add more agave if you want it sweeter.

  4. Lay out the baking cups onto a flat plate, then pour the chocolate into the baking cups. It’s important that you only put enough chocolate into the bottom to just cover it. Place into the freezer to set for about 10 minutes. Remove from the freezer.

  5. Place the discs on top of the hardened chocolate. Repeat the steps for making the chocolate, then pour that over the tops of the discs until they are covered completely. Place in the freezer to set for another 10 minutes.

  6. Store in the refrigerator, and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture.

  7. You can also sub dried cherries, figs, dates or other dried fruit for the blueberries here. Macadamia, almond or hazelnuts can be subbed for the cashews as well.


Did you make this recipe?

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner

Nimrod + Raw Chocolate Cups with Blueberries and Cashews

Filed Under: Chocolate, Creamy and Rich, Dessert, Fruity, Handhelds Tagged With: agave, cashews, chocolate, coconut, raw, veganized classics

Reader Interactions

Comments

  1. Caitlin says

    February 27, 2013 at 12:22 pm

    these are simply stunning, erin. i love making chocolate cups with various fillings and cannot wait to try these! beautiful photos, as always, and love seeing your kitty 😉

    Reply
    • erinwyso says

      February 27, 2013 at 12:47 pm

      Thanks Caitlin! Nimrod jumped up into the chair when Jeff was done shooting and she was so cute, we couldn't resist not including her in the post! (I think she was waiting for the chocolate cups to move so she could attack!)

      Reply
  2. LittleMonsterx14 says

    February 27, 2013 at 9:22 pm

    mmm these look magical! i love kitty shots 🙂

    Reply
  3. vedgedout.com says

    February 27, 2013 at 10:56 pm

    Super pretty! And the flavor combination sounds fantastic, chocolate-blueberries-and-cashews. You just nailed 3 of my favorite things.

    Reply
  4. Ruxandra @ Gourmandelle says

    March 3, 2013 at 10:16 am

    This looks so good! I can't wait to try it 😀

    PS. Love your cat! Mishkin, my cat, does exactly the same thing when I try to photograph my recipes.

    Reply
  5. christine says

    March 3, 2013 at 5:38 pm

    I think I'll be making some of these for Mother's Day, which, here in the UK is next week – perfect timing:)

    Reply
  6. kzcakes says

    March 3, 2013 at 6:32 pm

    These look so great!– as do all your other food photos.

    Reply
  7. Spencer says

    March 4, 2013 at 12:19 am

    Looks amazing! I reckon I could eat about 100 of them!

    Reply

Leave a Reply to vedgedout.com Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Become a Plant-Based Pro at Rouxbe Cooking School!

rouxbe

Stay Updated

Don’t Miss These!

Bang Bang Tofu Taco Bowl - cover

Bang Bang Tofu Taco Bowl

Peppery Tofu with Chinese 5-Spice Powder and Black Bean Sauce

Peppery Tofu with Chinese 5-Spice Powder and Black Bean Sauce

Carrot lox, two bagels with vegan cream cheese

Vegan Lox

Field Roast, Oyster Mushrooms and Tiny Potatoes Over Polenta

Field Roast, Oyster Mushrooms and Tiny Potatoes Over Polenta

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Cherry and Blackberry Skillet Cobbler
Farro + Beet Burgers
Rosewater Pistachio Quinoa

stay connected

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Copyright© 2019 · Brunch Pro Theme by Shay Bocks