Vegan Coffee Cream Cups
Ingredients
- 1 cup cashews, soaked 4 hours
- 1/4 cup (60g) almond milk
- 1 shot (1/4 cup / 60g) espresso coffee
- 1/4 cup (75g) pure maple syrup
- 1 tsp pure vanilla extract
- 4 tbsp (60g) melted cacao butter
- 150g dark chocolate (90%)
Preparation
Drain cashews and place 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 into mini round silicone moulds, then freeze for 2 or more hours.
Melt chocolate in a heat proof bowl over a pot of simmering water using the double boiler method. Once liquid, set aside.
Remove coffee creams from freezer and mould. Line a small tray with baking paper. Dip each coffee cream into the melted chocolate then place onto the lined tray. Set in the fridge, then store in an airtight container in fridge for up to 1 week or freezer for up to 4 weeks.
