Raw Vegan GHOST Chocolate Cups with Blueberry Cardamom Filling
I do have a confession. I am an addict. I am addicted to sweets....and cardamom....and sweets. However, I get bored with the standard peanut butter cups. One must dare to be adventurous. As a person who has fallen victim to a sweet tooth, I craved something that is sweet yet complex. Something that creates a depth and leave a mark like in your head like a hole (NIN reference). So when night falls and others slumber, I create. With my little ones fast asleep and the late David Bowie's "Ashes To Ashes" music video playing on the big screen infront of me - these beauties happened. My Raw Vegan GHOST Chocolate Cups with Blueberry Cardamom Filling.
Blueberries are one of the my favorite jewels of the plant world: the hue......stunning. But within this stunning little package comes so many benefits. The blueberry'sfiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. Now, lets pair it with wonderful cardamom. This wonderous spice provides gastrointestinal protection, cholesterol control, control of cancer, relief from cardiovascular issues, and improves blood circulation in the body. It also possesses aphrodisiac properties. Go ahead, take it all in.
Tartness meets fragant notes encased in luxious dairy-free white chocolate made from coconut butter. Coconut butter is in endless supply on my coffin shelf in my kitchen....and this is one of the main reasons above. These are sure to please whenever the craving hits. Did these pass the test? Let's just say that there is not a single crumb left.
WEAPONS OF CHOICE [TOOLS]
High speed blender
Mesh strainer or cheese cloth
Mini cupcake pan
Mini cupcake baking cups (1 5/8 in. size)
10 oz. organic blueberries (frozen or fresh)
1.5 teaspoons cardamom
2-3 tablespoons raw agave
Pinch organic coconut sugar
1 cup coconut butter (i make my own but you can use store bought...just as good)
-/4 cup organic coconut oil
5-6 drops organic liquid stevia (you can add more or less depending on how sweet you wish for the chocolate to be)
LET US BEGIN......
-Place hot water into bowl and place the jar of coconut butter inside. Make sure that the jar is submerged well so that the melting and softening is uniform. Make to check the tempurate every 5 minutes and change the water when the temperare cools. Using a spoon, stir the coconut butter each time to help speed up the melting process until you reach 1 cup worth of velvety goodness. After you have your cup worth of coconut butter, add the coconut oil and stevia. Gently stir until well combined.
-Place a teaspoon of the chocolate into the baking cup. Gently roll the chocolate around the bottom of baking cup until you coat have of the cup. It will appear clear....do not worry. Place the mini cups into the mini cupckae pan and stick the pan into the freezer for 10 minutes.
-In the blender, add the blueberries, cardamom, raw agave and coconut sugar. Pulse several times to begin breaking the berries down, then blend for 10 seconds until you achieve a chunky texture. It is very crucial to NOT overblend.
-Place the mesh strainer (or cheese cloth) over a mixture bowl. Pour the mixture and using a spoon, seperate the juice from the filling by gently pressing the filling against the strainer. If using a cheese cloth, squeeze the juice from the filling by pressing downward. Once the juice is completely removed, set the juice aside and place the filling in a seprate bowl.
-Remove the chocolates from the freezer. Spoon in about a teaspoon worth of the filling into each cup. Next, take the remaing chocolate and use a spoon to filling the cups all the way to the top, covering the blueberry caradomom filling.
-Once the cups are filling, gently tap the baking pan again the counter three times to help the chocolate coat the entire mini cups. If needed, add more chocolate.
-Using a dropper, take some of the juice and gently add a few drops to the top of the chocolates. With a toothpick, create little "swish" designs. Remember, this is optional....but such a beautful accent. Place the chocolates back in the freezer for 20-30 minutes until solid.
-Gently remove the cupcake paper and serve on the tray of your choice. Any remaining chocolates will keep very well in the fridge.
*Yields 12-24+ chocolates.
Share with friends, family, special occassion or just devour them at will whenever your craving for chocolate take hold. However, you have been warned. These beauties are addictive. These "ghost" will haunt your thoughts and tastebuds....you will never want them to disappear.
Until we meet again, my loves xoxo
Adaora O. | Goth In The Raw