Berry Cacao Buckini Chocolate Cups
A delicious & chocolatey layered addition to any dessert platter, office morning tea, after-dinner dessert, or pick me up snack!
Beginning with a creamy Cashew Mylk chocolate layer, subtly sweet caramel chocolate layer, and finishing with a berry & cacao cereal mix topping.
Feel free to change up the toppings with fresh berries, coconut flakes, more chocolate layers, chia seeds, or nut butter!
6
ingredients
Berry Cacao Buckini Chocolate Cups
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160g (2 blocks) Cashew Mylk Chocolate, melted
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160g (2 blocks) Caramel Chocolate, melted
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1/3 cup Berry & Cacao Cereal
method
- Step 1 :Melt cashew mylk chocolate and spoon into each paper pan lined cupcake tin. Pop in the fridge for 30 minutes – 1 hour to set.
- Step 2 :Once cashew mylk has set, melt caramel chocolate and spoon into each paper pan lined cupcake tin, on top of the cashew mylk chocolate.
- Step 3 :Pop in the fridge for 20 minutes until partially set.
- Step 4 :Add berry & cacao cereal topping to each cup.
- Step 5 :Place in fridge for 4 hours or overnight, to completely set.
- Step 6 :When ready to eat, take out of the cupcake tin and peel off the paper pan to reveal the delicious chocolatey layers! Enjoy!
*you could also use silicone cupcake moulds to avoid using the paper pans!
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