Packed with walnuts and dark chocolate, these nutty brownie-like cups are perfect for holding a scoop of ice cream for a simple yet elegant looking dessert.
Soften the walnuts first in salted water overnight, then rinse and drain well. Soaking the nuts in salt water is important for two reasons – it breaks down and neutralizes the phytic acid and enzyme inhibitors that are contained in the nuts. Both of these can cause upset stomach and poor nutrient absorption if not soaked before consuming.
Finely chop the chocolate, then add everything into the food processor and pulse until a smooth paste forms.
Press about 1/3 cup of the mixture into a greased muffin tin, and freeze until needed. I like using the silicon muffin trays for these, since it is so easy to pop them out.
When ready to serve, allow them to sit at room temperature for about 15 minutes to slightly soften.
|Chocolate Nut Cups|| |
- 2 cups walnut halves, soaked
- 1 oz dark chocolate
- ½ cup cocoa
- ¼ cup maple syrup
- 3 Tbsp tahini
- 1 tsp vanilla
- Soak nuts in 6 cups of water with 1 Tbsp salt* overnight at room temperature. Rinse and drain well, pat dry and set aside.
- Combine chocolate and cocoa in a food processor, and process until smooth finely grated. Add remaining ingredients, along with nuts and pulse until smooth.
- Spoon ¼ - ⅓ cup of mixture into the wells of a greased muffin tin, and press firmly to form cup using a tart forming tool, or the base of small measuring cup or a shot glass. Freeze until needed.
- To serve, allow cups to soften for 15 minutes then fill with ice cream or fruit.