How do I ensure the chocolate layers set properly?

After pouring the initial chocolate layer, transfer the muffin tin to the freezer or refrigerator for 5-10 minutes until set. For the final set, refrigerate for 30 minutes or freeze if you're short on time.

Is it necessary to soak the cashews for the cream?

Yes, the recipe specifies soaking raw cashews for at least 2 hours or longer. This step is crucial for achieving a completely silky and smooth texture for the moringa cashew cream.

What gives the cashew cream its distinctive color and flavor?

The cashew cream gets its vibrant green hue and unique earthy flavor from the combination of moringa powder and matcha, complemented by vanilla bean powder and maple syrup.

How should I store any leftover chocolate cups?

You can store any leftover Chocolate Cups With Moringa Cashew Cream in the refrigerator or freezer to maintain their freshness and texture.

How can I prevent clumps in the chocolate mixture?

To prevent clumps, ensure your coconut oil is fully melted, then remove it from heat before adding the cacao powder. Mix thoroughly with a spoon until the cacao is completely dissolved before incorporating the maple syrup and sea salt.

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Chocolate Cups With Moringa Cashew Cream
[Vegan, Gluten-Free]

Name: Chocolate Cups With Moringa Cashew Cream [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 9
Ingredients: For the Chocolate:; 1 cup unrefined coconut oil; 1 cup raw cacao powder; 1/2 cup pure maple syrup; Pinch of unrefined sea salt; For the Moringa Matcha Cream:; 2/3 cup raw cashews, soaked for 2 hours or longer; 1/4 cup water; 2 tablespoons maple syrup; 3/4 teaspoon moringa powder; 3/4 teaspoon matcha; 1/2 teaspoon vanilla bean powder; Pinch of unrefined sea salt

MS By: Mitra Shirmohammadi

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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Close-up of a dark chocolate cup with a vibrant green moringa cashew cream filling, garnished with a sprinkle of sea salt, on a white background.

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Chocolate Cups With Moringa Cashew Cream [Vegan, Gluten-Free]

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Ingredients You Need for Chocolate Cups With Moringa Cashew Cream [Vegan, Gluten-Free]

For the Chocolate:

1 cup unrefined coconut oil
1 cup raw cacao powder
1/2 cup pure maple syrup
Pinch of unrefined sea salt

For the Moringa Matcha Cream:

2/3 cup raw cashews, soaked for 2 hours or longer
1/4 cup water
2 tablespoons maple syrup
3/4 teaspoon moringa powder
3/4 teaspoon matcha
1/2 teaspoon vanilla bean powder
Pinch of unrefined sea salt

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How to Prepare Chocolate Cups With Moringa Cashew Cream [Vegan, Gluten-Free]

To Make the Chocolate:

If your coconut oil is solid, add it to a small pan and let it melt over low heat.
Once melted, remove from heat, add cacao powder to the oil and mix well with a spoon until completely dissolved (no clumps remaining). Add maple syrup and sea salt and stir to combine.
Line a muffin tin with nine muffin cases. Pour liquid chocolate into the cases and fill them up 1/4 way through. Transfer to the freezer or refrigerator for 5-10 minutes until the chocolate sets.

To Make the Moringa Cashew Cream:

Rinse and drain the soaked cashews. Pour them into the blender with the rest of ingredients and blend until completely silky and smooth.
Take out the tin, add about 2 teaspoons of the cashew cream in the middle of each cup and fill them up with the remaining liquid chocolate. Add more sea salt on top if desired.
Refrigerate for 30 minutes until set (or freeze them if you’re short of time). Store leftovers in the refrigerator or freezer.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.