What gives the white chocolate its creamy texture without dairy?

The creamy texture of the white chocolate comes from melting raw cacao butter and then whisking in cashew butter, maple syrup, and vanilla extract until smooth.

Can I substitute other superfood powders for the supergreen and acai?

Yes, you can experiment with other superfood powders, but be mindful of their flavor and how they might interact with the maple syrup and cashew butter in the filling.

Why is it important to chill the superfood balls and chocolate layers?

Chilling is crucial to firm up the superfood balls before encasing them and to set the white chocolate layers, ensuring the cups hold their shape and are easy to remove from the molds.

What is the purpose of ground almonds in the superfood filling?

Ground almonds are added to the superfood filling mixtures if they become too sticky, helping to achieve a smooth, workable paste for rolling into balls.

How should I store these Superfood White Chocolate Cups?

Once solid, store the Superfood White Chocolate Cups in the freezer. When ready to serve, simply pop them out and sprinkle with freeze-dried raspberries.

9 years ago

Superfood White Chocolate Cups
[Vegan, Gluten-Free]

PH By: Pamela Higgins

Author Bio

A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

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Close-up of two Superfood White Chocolate Cups, one cut in half revealing vibrant green and purple superfood filling, topped with red freeze-dried raspberries.

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Ingredients You Need for Superfood White Chocolate Cups [Vegan, Gluten-Free]

For the White Chocolate:

1 cup raw cacao butter
3 tablespoons cashew butter
4 tablespoons maple syrup
1 teaspoon vanilla extract or powder

For the Superfood Filling:

2 tablespoons cashew butter
2 tablespoons maple syrup
1 teaspoon supergreen powder
1 teaspoon acai powder
1/2 teaspoon coconut water
1/2 teaspoon beet juice/concentrate
4 tablespoons ground almonds

For the Topping:

Freeze-dried raspberries

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How to Prepare Superfood White Chocolate Cups [Vegan, Gluten-Free]

First, make the superfood filling. Grab two small bowls and divide the cashew butter and maple syrup between each. In one, mix in the supergreen powder and coconut water; the other, the acai powder and beet juice/concentrate. If either mixture is a little too sticky, add enough ground almonds to form a smooth paste.
Roll each mixture into three balls and place onto a small board lined with greaseproof paper and chill in the refrigerator to firm up for a good hour.
Now make the white chocolate: Carefully melt the cacao butter in a glass bowl over a pan of simmering water until completely melted. Remove from the heat.
Either whisk in the cashew butter, maple syrup and vanilla or place in a blender and whizz up – you don’t want any lumps.
Using 4-6 individual silicone bun/muffin moulds (place each one in a standard bun/muffin tin), spoon about 2 tablespoons of the melted cacao butter mixture into each one, then freeze for 15 minutes.
Remove the superfood balls from the refrigerator and flatten each one into a circle.
Remove the tin from the freezer and place a superfood filling disk on top of each firmed up base. Now spoon over 2 tablespoons of the remaining cacao butter mixture over each one to cover and reach the top of the cases.
Return to the freezer for at least 1 hour until solid.
When you’re ready to serve, simply pop out the freezer and sprinkle with some freeze-dried raspberries.