|I made some small and some large...|
Our cups are veganised by using dairy free dark chocolate and given a twist by using cashews instead of peanuts. There are only 2 ingredients, plus chocolate moulds or mini cupcake cases, but you could always add a little agave or raw sugar to the filling if you like- personally, I don't think they need it. Make them as Christmas gifts, after-dinner treats, or just because...
- Make the filling by putting the nuts into a food processor and leaving it running until they form a buttery ball, a little firmer than regular nut butter (so don't overdo it).
- Melt the chocolate. I didn't bother to temper it first, although by the end of the whole process re-warming it probably did that job. Using a pastry brush, carefully coat the inside of your moulds and let it set. Build up 2 or 3 layers to make a strong shell.
- When the shells are set, fill them with the cashew butter.
- Spread the remaining melted chocolate evenly over the top of the cashew butter and decorate with a few nuts if you like. Wait patiently for the cups to harden fully before carefully removing them from the moulds.