Double Chocolate Superfood Cups
Recipe type: Treat, Snack, After Dinner
Cuisine: Vegan, Paleo, Primal, Vegetarian
Prep time: 
Total time: 
Serves: 8
A three layer vegan chocolate superfood cup free from grains, gluten, dairy, refined sugar & soya. Super simple to make and utterly divine. The epitome of guilt-free decadence.
  • BASE
  • 150g Ground Almonds
  • 100g Goji Berries (alternative option: dried apricots, dried cranberries, dried prunes)
  • ½ tbsp Coconut Oil, melted
  • 1 pinch Sea Salt
  • 60g 85% chocolate or above (I used Pure Dark 76% Raw Halo Chocolate which is dairy free)
  • ¼ cup Coconut Oil
  • 100g Almond Butter
  • ½ tbsp Coconut Sugar (*optional but not needed)
  • 130g Dark Chocolate (85% or above, I used Raw Halos Pure dark 76% which is dairy free)
  • 20g Goji Berries
  1. Into a food processor, place 100g goji berries and 150g ground almonds. Blend on a high speed until flour like consistency
  2. Add ½ tbsp of melted coconut oil and a pinch of salt, then blend for a further 2-3 minutes until a dough has started to form or the mixture is sticky enough to stay together (add a little more coconut oil if needed)
  3. Roll into small balls and press into the base of your cupcake mould or cake tray
  4. Place in the freezer for 20 minutes to set
  5. Whilst the base mixture is in the freezer, start to prepare the chocolate cream filling
  6. Into a pan over high heat, place an inch of water and bring to boil
  7. Once boiling, place a glass bowl (not touching water) and add 60g of Dark chocolate and ¼ cup of coconut oil. Allow to melt together.
  8. Add 100g almond butter (and optional ½ tbsp coconut sugar - I personally prefer them without) and mix until fully combined
  9. Remove the goji base from the freezer and pour equal amounts of chocolate cream filling onto the base (approx. 2cm thickness). Place immediately back into the freezer for a further 20 minutes to set
  10. (Around 20 minutes later) Into a pan with boiling water, place a glass bowl and melt remaining Dark chocolate
  11. Pour a thin layer directly on top of the chocolate cream filling and scatter with remaining gojis. Place into freezer to set for a further 20 minutes until solid
  12. Remove from freezer and store in a sealed container in the fridge
  13. Enjoy, enjoy, enjoy! Oh....they're gone!