Some of the best recipes I’ve made have come out of an emergency situation – one thing fails and then I literally have minutes to make a backup plan. This was one of these situations! I love this recipe because it can be made so quickly and you really can put whatever you like inside these little morsels.

I try to sneak in nutrient-dense ingredients into my recipes wherever possible, these superfood cups have gojis and raw cacao, which are rich in antioxidants, hemp seeds for omegas and coconut plus coconut oil, which have a huge list of health benefits. I also added lucuma powder as an optional extra – a rich source of vitamins and minerals.

I know it is frustrating when you go to make a recipe and you don’t have some of the key ingredients – I feel this might be the case with cacao butter for some of you. If you are interested in making your own healthier version of chocolate or other raw desserts – cacao butter is a great pantry staple. It has a long shelf life and you don’t need to use a lot to give your recipes a beautiful flavour (it smells amazing) and shine to your chocolate.

Makes 16: Gluten-Free, Refined Sugar-Free, Dairy Free

INGREDIENTS:

• 75g of Cacao Butter
• 3 Tablespoons of Coconut Oil
• 1/3 cup of maple syrup/honey/rice syrup or sweetener of your choice
• ¾ cup of raw cacao powder
• 1 tablespoon of lucuma powder (optional superfood extra)
• ½ cup of goji berries
• ½ cup of pistachios
• ½ cup of shredded coconut (preservative-free)
• 1/3 cup of hemp seeds (optional)

PROCEDURE:

1. Lightly grease mini muffin tins with coconut oil.
2. In a double boiler, pot add cacao butter, coconut oil, honey (or natural sweetener) and gently melt over low heat. Add raw cacao and lucuma and stir in gently until well combined.
3. Remove from heat and add the remaining ingredients, mix well.
4. Spoon in the mixture into the mini muffin trays and refrigerate for 30 – 60 minutes.
5. Store chocolates in the fridge for up to 2 weeks.