Raw Recipes

Chocolate Candy Cups

Posted on December 15 2011 | (7) Comments
Category: Raw Dessert and Snack Recipes

Chocolate Candy Cups

Yield: about 16 candies
These beautiful treats, made from creamy chocolate, crunchy nuts, and chewy raisins, hold their own with any candy bar.

Ingredients

  • 4 pitted large medjool dates
  • 1/3 cup virgin coconut oil, melted
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/2 cup maple syrup or dark agave syrup
  • 1/8 teaspoon plus a pinch salt
  • 2 tablespoons of 2 or more of the following: sliced raw almonds, chopped raw pistachios, chopped raw pecans, golden raisins, dark raisins, slivered fresh mint, slivered fresh strawberries


Equipment

  • measuring cups and spoons
  • small saucepan
  • small mixing bowl
  • blender
  • rubber spatula
  • serving plate
  • 16 (1-inch) paper or foil candy cups


Combine the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula.

Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the almonds, pistachios, pecans, raisins, mint, and/or strawberries, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature.

Stored in a sealed container in the refrigerator, Chocolate Candy Cups will keep for 1 week.
 

Related Blog Posts: Raw Finger Food For Dessert Lovers


Previous Comments

On December 05, 2012 .(JavaScript must be enabled to view this email address) said...

Can I use carob powder instead?

On December 05, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Mimi,

Absolutely you can use carob—it’s delicious in these cups.

Jenny

On December 14, 2012 .(JavaScript must be enabled to view this email address) said...

I LOVE this recipe. I’m glad I can make a sweet recipe all year long!
Thanks Jenny!
From,
Julie Swartout grin

On December 19, 2012 .(JavaScript must be enabled to view this email address) said...

I once dreamed that chocolate would one day be made healthy… thanks for a lovely recipe, going to make them for Christmas! smile

On November 01, 2013 .(JavaScript must be enabled to view this email address) said...

i absolutely love them! they are really better than the chocolate from the shop.

On April 07, 2014 .(JavaScript must be enabled to view this email address) said...

A logical solution that I want to share:
I just made these candies over the weekend. I began spooning the mixture into the candy cups, but the result was a bit messy. Hmmm…so I filled a quart size freezer bag, snipped off one of the corners and piped the remaining mixture very quickly and neatly!

On April 07, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Nancy,

Yes, the ziploc bag method of piping the mixture works great!

Jenny


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