CHOCOLATE CREAM CUPS WITH PISTACHIO AND PLUM
I recently purchased a silicon cupcake pan, for some mini lemon tarts to take to our staff pot luck. They were such a success, and using a silicon mould pan to create raw pastry is too easy! I purchased mine from Millies in Ponsonby, but you can generally find these at any baking store or even The Warehouse. They work well in the dehydrator and you can peel them off easily without breaking the shell. If you don’t have a silicon cupcake mould, you may use line a metal cupcake pan with baking paper and after they have dehydrated, simply lift them out by the edges of the paper and peel off.
These will last a week in the fridge, store them in an airtight container. You may also freeze for up to three months!
Cupcake tray- 12 cup
High Speed Blender
1.5 cup gluten free oat
1/2 cup raw cacao powder
3 tbsp rice malt syrup
1 tsp vanilla
5 tbsp coconut oil
2 cup cashews
1/2 cup rice malt syrup
1 cup coconut oil
1/2 cup water
1/2 cup cacao powder
1 tsp vanilla
2 fresh plums
Chopped pistachio nuts
In your blender, blend the almonds till fine and set aside in a bowl. Blend your oats till fine and add to the bowl. Soften your coconut oil, and mix through dry mixture with the rest of the ingredients. Use your hand to get a thoroughly mixed consistency. Press the mixture into your cupcake pans, making sure to spread the mixture up to the very edges of the cup, it should be about 0.5cm high. Set these into your dehydrator for 6 hours at 48 degrees. Place in the fridge after this until your filling is ready.
In your blender, combine all ingredients until smooth and creamy. Pour into your cups and set aside in the fridge for one hour to set.
After an hour, decorate with slices of your fresh plum and crushed pistachio.
I love enjoying a chocolate cup with a dollop of coconut yoghurt on the side and a cup of chamomile tea.
All cake orders close on 19th December and will re-open 3 January 2019 Dismiss