Vegan Coffee Cream Cups
Ingredients
- 1 cup cashews, soaked for 4 hours
- 1/4 cup almond milk
- 1 shot espresso coffee (1/4 cup / 60g)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 4 tbsp melted cacao butter
- 150g dark chocolate (90% cacao)
Preparation
Drain the cashews and place them into a blender with almond milk, coffee, maple syrup, and vanilla. Blend until very smooth, then add melted cacao butter and blend again until well incorporated.
Pour the mixture into mini round silicone molds and freeze for at least 2 hours.
Melt the dark chocolate using a double boiler method by heating it in a heat-proof bowl over simmering water. Once melted, set aside.
Remove the coffee creams from the freezer and the molds. Line a small tray with baking paper. Dip each cream into the melted chocolate and place on the tray. Set in the fridge, and store in an airtight container in the fridge for up to 1 week or in the freezer for up to 4 weeks.
Tips
Use a mini blender or the small cup of a Vitamix for blending the cashew mixture for best results.
