You know that feeling when you’re out of Lindt chocolate and suddenly all you can think is “SUGAR” (natural sugar, mind). Well, I’m having that feeling rather intensely. Also, the desperate need to get rid of the last of the carrot juice (seriously). Therefore I thought it time to test out some small, single serving tasty anytime desserts. Usually I slice up bananas, freeze them and just pop a slice or two when I want a splash of sweetness on the tongue, but with Real Life looming something told me I had to step it up. Therefore I present chocolate covered fruit in cashew carrot cups….or fruity nut cups for short.
Ingredients (makes 6 mini cups)
- 1/2 cup cashews, soaked for at least 3 hours
- 1-2 TBSP agave syrup
- 1/4 cup organic carrot juice (no added sugars or funny business)
- 1/8-1/4 cup soy milk, or more carrot if you’re brave
- 1 tsp vanilla essence
Chocolate fruit innards:
- 1/2 medium banana, sliced and frozen (thickness depends on how prominently you want it to feature in your cup OR 1/2 cup blueberries (preferably frozen)
- 6 TBSP coconut oil
- 2/3 cup carob powder, sifted (yes, really – I’m always lazy when it comes to sifting and cakes, but when it’s about making chocolate one has to take the extra bit of time)
Usually I split my ratio 1/2 – 1/2 when it comes to carob and coconut oil, but I wanted something extremely carob-y for the innard since it would be enveloped by a sweet cashew cup. WOW! More on that below.
- First, slice up a banana and splashed a few blueberries on wax paper. Then make the thick, wonderfully potent carob chocolate, based on the carob choc recipe from the Veggie Nook.
- Then, placing a slice of banana or a blueberry on a fork, dunk it into the carob chocolate, flipping it over to ensure it’s coated, then lift it so that the excess can drip off (as you can see above there will be some “leftovers” as it gets plonked onto the paper, but I think that’s up to your patience levels).
- Plonk the carob-covered fruits into the freezer whilst getting started on the cups.
- Blend the cup ingredients together until as smooth as possible – I wanted my cups a bit drippy so as to make it easier to transfer the to the paper liners, but, again, it’s up to your personal style.
- Here you can use your mini muffin pans to hold the mixture steady – fill them with 6 paper liners, then put 1 tsp of the cashew mixture at the bottom, spreading it around to fill the mould.
- Next place your chocolate-covered fruit on top, and then use another teaspoon of cashew mixture to cover the chocolate fruit.
- Place in the freezer, and voila! I like to keep mine in the freezer and eat one as a treat now and again, so I cannot testify as to its fridge-capabilities. It’s much better from the freezer though, since it’s like an ice-cream delight.
Oh man! This stuff is truly delicious – fresh and fruity with that delicious, almost sinful carob chocolate in the middle – a nice surprise to bite into! This carob mixture is so potent it almost tastes like coffee, so next time I’m going to see about adding some espresso powder! I warn ye – the cashew carrot mixture is very delicious but you can definitely taste the subtle tones of the carrot, and I like my sweets on the low-sugar side, so TASTE your cashew carrot mix before pouring it into the moulds – you may want to add another TBSP of agave, which you are perfectly welcome to do! Also, one can easily mix this up by adding peppermint extract or by using any fruit, and even topping it with dried goji berries or throwing in some Matcha powder. Bliss!
With the leftover chocolate (there was quite a bit, admittedly), I made some chocolate shells with goji berries and crystallized ginger pieces, because I am *addicted* to that stuff!
Crisp and perfect! Again, 100% a freezer treat since anything with coconut oil is bound to make a mess, and I’d rather it be in my tummy.
Anyway, another treat I made (for the fridge!) is a pumpkin berry pie. It’s based on a recipe I’ve tried before with much glee – pumpkin choc chip bars from Mouth-watering Foods – delicious! I did, as always, make some slight changes. I’m rather sick of chocolate chips at the moment, after all the holiday cookies, and it’s now berry season, so what better thing to add for natural sweetness!
- Instead of the sugar I used 2 TBSP of applesauce – I wanted all natural for this recipe, and applesauce is just magic for that
- Instead of the choc chips I used 1/2 cup of blueberries and blackberries, mixed
Nyarr! What else can I say but heck yes! A delicious, very low-sugar and cal treat. A good way to get rid of that last bit of pumpkin puree chilling in your fridge.