Chocolate Cherry Cups
An absolute treat that with a crunchy nut base, delicious cherry chia pudding, and dark chocolate coating that your taste buds won’t forget.
Time to read: 4 mins | Time to make: 30 minutes | Yields: 10 cookies
Ingredients
Base
10 Medjool dates*, pitted
1 cup (130 g) roasted almonds
1/4 cup (30 g) sunflower seeds
1/3 cup (40 g) dried cranberries
3 tbsp (20 g) cacao powder
1 tbsp coconut oil (optional)
Cherry jam
1 cup (150 g) frozen cherries
2 tbsp chia seeds
3 tbsp coconut sugar
Topping
3.5 oz (100 g) dark chocolate bar or 2/3 cup chocolate chips
1 tbsp coconut oil
Method
For the chia cherry jam, pulse cherries in the processor, then transfer them to a pot. Cook for a few minutes to allow cherries to release their juices. Add chia seeds and sugar and cook for 4-5 minutes. Set aside to cool down and thicken.
Mix all the base ingredients together in a food processor. Press into your desired molds. I used silicone muffin cups.
Top each base with a tablespoon of prepared chia jam and set in the freezer for at least 30 minutes.
Melt the dark chocolate and coconut oil, and pour about 2 tablespoons of melted chocolate on top of the first two layers. Return to the freezer to harden and later store in the fridge.
Notes
*Medjool dates are very soft and juicy. If your dates seem a bit dry, soak them in hot water for 10-30min. Then drain and proceed with the recipe.
Nutrition facts, per cookie:
Energy: 252kcal | Carbs: 32 g | Protein: 5 g | Fat: 14 g
