Chocolate raspberry cream cups

Homemade chocolate filled with raspberry cashew cream!

Aprons on? Let‘s Cook!

10 mins
30 mins in the freezer

Valentine’s day is all about chocolate and this recipe lets you make your own and fill it with a creamy, raspberry cashew cream that tastes a bit like ice cream. Make up a batch to share with your loved ones this Valentine’s day and show your heart a bit of extra love with heart-healthy antioxidants in chocolate and the raspberries

Ingredients

Raspberry cream

  • 70g raspberries
  • 60g cashew nuts
  • 50ml milk (or oat milk)
  • 20g honey
  • 1 tsp vanilla essence

Chocolate

  • 100g butter (or coconut oil)
  • 50g honey or maple syrup
  • 30g cacao or cocoa powder

Equipment

  • 12 hole cake tray
  • 10 x silicone cake cases
  • Blender
  • Measuring scales
  • Whisk
  • Mixing bowl
  • Small bowl
  • Small saucepan
  • Sieve

Allergens

Nuts (cashews), dairy (optional)

Directions

1 Place your cake cases in your tray and make sure you have enough room in your freezer to pop it in!
2 Soak the cashews in a bowl of warm water while you make your chocolate
3 Gently melt the butter and pour into a mixing bowl and then whisk in the cacao/cocoa powder, vanilla essence and honey/maple syrup
4 Pour the first layer of chocolate into your the cases - enough to cover the bottom of the cases but not too thick. Pop this in the freezer for 10 minutes to set whilst you make the raspberry cream
5 Strain the cashew nuts and pop them into a blender with the remaining ingredients for the raspberry cream and blitz until smooth
6 Add a large teaspoon of the cream to the centre of the chocolate bases and freeze for another 5 mins
7 Finally, cover the raspberry cream layer with a thin layer of chocolate and pop back in the freezer to set. They will be ready to eat in 10-15 mins but are best served straight from the freezer as they defrost quite quickly so just leave them in there until ready to eat/serve!

Comments (3)

  1. Philippa says:

    Is there something else you can use instead of cashews for this please? We have a cashew allergy in the house…

    1. Helen Burgess says:

      We haven’t tested it, but I think coconut cream would be pretty delicious and thicken it up nicely! You may not need the milk if doing it this way. If you buy a can of coconut oil you should be able to spoon out the coconut cream – I would try with 70g first, and add more if it struggles to mix in the blender

  2. alma says:

    wow littel cooks have some amazing recipes

Leave a reply

Your full name will appear alongside your comment.
Your email address will not be published.