Chocolate Walnut Cups
Ingredients
For the walnut base
- 100 g walnut flour
- 100 g dates, pitted
- 30 g cacao butter, melted
For the chocolate
- 90 g cacao paste
- 30 g cacao butter, melted
- 30 g erythritol
For the toppings
- Inca berries
- 10 whole walnuts
Preparation
Soak the dates in hot water for 5-10 minutes, then drain them. Blend the dates together with the walnut flour and melted cacao butter.
Use a kitchen scale to measure the mixture and divide it equally into silicone muffin forms, pressing it with your fingers to form the base.
In a microwave-safe bowl, melt the cacao paste together with the cacao butter and erythritol. Stop the microwave and stir the mixture from time to time to prevent burning.
Divide the melted chocolate mixture equally and pour it on top of the walnut cup bases.
Add the walnuts and inca berries on top of each cup.
Place the cups in the fridge for at least a couple of hours to set.
Serve and enjoy!