By Chef: Erin Bosdet
Posted: October 28, 2013
If you’re a true lover of raw cacao and gravitate towards new chocolate flavor experiences than you’ll absolutely adore this by recipe Erin Bosdet of Simply Dish. She’s combined dark chocolate cups with a very creative filling of fresh basil and orange zest for a bright and dynamic mix of flavors. Sprinkle a few cacao nibs on top to garnish and add an additional layer of crunch. This recipe is open to adaptation! Choose the filling of your fancy such as mashed fruit or raw nut butters (try sprouted pumpkin seed or cashew) and throw in some superfoods such as hemp seeds, blue green algae, or goji berries for fun!
Yield: 2 treats
- 1/4c of raw cacao powder
- 2tbsp of raw coconut oil
- 1tbsp of coconut nectar or agave
- Four large fresh basil leaves
- zest of one orange
- 1 teaspoon of coconut oil
1) Melt the coconut oil in a stainless steel bowl over a pot of simmering water and then added in the cacao powder and the agave.
2) Give it a good mix with a whisk until everything is combined.
3) Put about a tablespoon of chocolate into the bottom of silicon muffin cups… we chose to use silicon cup because they seem to hold their shape better than paper when pouring the chocolate in.
4) Place them in the freezer for about fifteen minutes. Just enough time for the next step.
Choose the filling of your choice.
We used four large fresh basil leaves and the zest of one orange with a teaspoon of coconut oil.
1) Put all of that into our spice grinder and gave it a quick whiz.
2) Remove the chocolate base from the freezer and place about a teaspoon of filling right in the center.
3) Smooth it out a bit, leaving just enough of an edge so that the chocolate top connects to the chocolate bottom.
4) Pour another tablespoon of chocolate over the filling, smooth out the top and place them back in to the freezer for another fifteen minutes or so… and then they’re ready to share!