Festive RecipesSticky chocolate toffee cups

Gooey, sticky, yummy chocolate coffee cups perfect for festive indulgence.

Ingredients (makes 9)

160g Homemade Raw Chocolate (or use 70% dark chocolate)
1 batch Sticky Toffee Date Spread – see below
Optional topping: 9 almonds/any nuts + sprinkle of sea salt

Method

Line a mini muffin tin with small cupcake liners.
Melt the chocolate over the stove.
Pour 1 heaped teaspoon of the chocolate into the bottom of each liner, to thinly coat the bottom, and tilt slightly so it goes up the sides by about 3mm. Don’t use more than half the chocolate mixture for this.
Place the liners in the freezer for 10 minutes to harden. Meanwhile, make the Sticky Toffee Date Maca Spread (see below) if you haven’t already.
Remove cupcake liners from the freezer and add 1 teaspoon of the Sticky Toffee Date Maca Spread to the middle of the chocolate. Even out with the back of a spoon. Ensuring the chocolate is still melted (warm up in microwave or stove for a 10-20 seconds if necessary), pour enough of the chocolate over the frosting to completely cover it. Repeat with the rest.
Decorate with one nut on top of each one and a sprinkle of salt, then place in a sealed container in the fridge to harden completely.

Sticky Toffee Date Maca Spread

Makes 1/2 jar and can be used as cake frosting

Ingredients

1/2 cup medjool dates, pitted and soaked for at least 1 hour in boiled water
3 tablespoons cashew butter (can replace with almond butter)
4 tablespoons almond milk
3 tablespoons coconut oil (melted)
1 teaspoon vanilla extract
1⁄4 teaspoon sea salt
1 heaped teaspoon maca powder

Method

Place all the ingredients in food processor and pulse until smooth.
Add more milk for a thinner consistency.
Store in a jar/airtight container in the fridge for a 1-2 weeks.