CHOCOLATE CUPS (avocado matcha filling OR tahini maple filling)

No cacao butter? No problem! This homemade chocolate recipe is super easy and only calls for three ingredients that you most likely already have in your pantry!

(dairy free, gluten free, refined sugar free, raw vegan)


My matcha chocolate cups and tahini cups are so good. The dark chocolate really compliments both flavours really well! Obviously if you want to go for the original “reese” chocolate bar taste, simply use peanut butter or almond butter as your filling instead. These fillings I’m about to show you are for my nut allergy friends or the ones who want to try something new. Just remember to keep them refrigerated so they keep their shape and last longer!


(avocado matcha filling OR tahini maple filling)IMG_6901

1/2 c    cacao
1/2 c    coconut oil (melted)
1/3 c    maple syrup

1/2          avocado
1tbsp     coconut oil (soft not melted)
1/2 tsp    matcha
1/4 tsp    vanilla extract
1tbs        honey (or maple syrup)
pinch     pink himalayan salt

1/4 c       tahini
1/2 tbsp  coconut oil (melted)
1 tbsp     maple syrup
pinch      pink himalayan salt

(yields 6-8)

Place ribbed cupcake liners in muffin tin. Combine cacao, melted coconut oil and maple syrup and whisk until shiny and combined. Fill the liners 1/3 of the way with the chocolate and place in the fridge for 15 minutes, until mostly hardened. Add 1 tablespoon of filling (see bellow or make your own!), put in fridge for another 15 minutes, until it sets. Then pour remaining chocolate on top of the filling. Then, yes you guessed it, put the cupcake tin back in the fridge, and once completely set, pop the cups out of their liners.

Combine all ingredients in food processor until smooth, with no lumps.

Put all ingredients in bowl and mix gently! Don’t blend in a food processor! Because we all know what happens when you over work tahini !

** if your chocolate separates or looses it’s shine, don’t be discouraged! it just needs to be tempered! Place your bowl of chocolate on bain marie for a few moments and then whisk quickly until it all comes back together. (you can also use this trick for separated frosting like butter cream or ganaches -works every time)

One thought on “CHOCOLATE CUPS (avocado matcha filling OR tahini maple filling)

  1. […] sweet vegan foods: BUCKWHEAT PANCAKES (with Maple Fried Bananas) & 2018 intentions COCONUT APPLE AND PEAR CRUMBLE PUMPKIN BUTTER FRIED BANANA SANDWICH COOKIES CHOCOLATE CUPS (avocado matcha filling OR tahini maple filling) […]


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