Chocolate Nut Cups
Author: Marla Hingley
Prep time: 4 hours
Total time: 4 hours
Makes 8-10 regular muffin-size cups
  • 2 cups walnut halves, soaked
  • 1 oz dark chocolate
  • ½ cup cocoa
  • ¼ cup maple syrup
  • 3 Tbsp tahini
  • 1 tsp vanilla
  1. Soak nuts in 6 cups of water with 1 Tbsp salt* overnight at room temperature. Rinse and drain well, pat dry and set aside.
  2. Combine chocolate and cocoa in a food processor, and process until smooth finely grated. Add remaining ingredients, along with nuts and pulse until smooth.
  3. 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.
  4. To serve, allow cups to soften for 15 minutes then fill with ice cream or fruit.
*Soaking 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
Recipe by Gluten Free Club at