| ► Makes 18 Cups | |
| 1/2 cup (120 ml) melted coconut oil
1/3 cup (25 g) cocoa powder 1/2 cup (120 ml) agave nectar 18 dark sweet cherries, pitted 1/4 cup (35 g) toasted cashews, finely chopped 1/4 teaspoon coarse salt |
In a 24-count mini-cupcake pan, place 18 mini-cupcake liners. In a mixing bowl, whisk together the coconut oil, cocoa powder, and agave nectar until very smooth. Spoon 1 teaspoon of the chocolate mixture into each of the 18 mini-cupcake liners.
Gently set a pitted cherry into each cup, topping with roughly 1 1/2 teaspoons chocolate mixture, followed by toasted cashews and coarse salt. Freeze for 35 to 40 minutes to set. Store these cups in the refrigerator.
Recipe Notes If you have a metal drinking straw in your kitchen, use it to pint fresh cherries by poking the stem through the opening of the straw, then pushing through the cherry–watch your fingers– and out the other side. Boom! Pit removed. |
CHOCOLATE CHERRY CUPS
