The amazing combo of chocolate and strawberries simply never fails, right?
Strawberries are yummy. And chocolate… do I even need to begin?
Put them together into these Strawberry Chocolate Cups … and… PERFECTION!
So let’s get down to the delicious elements. It’s pretty easy. The chocolate is made from scratch with a combination of cacao butter, cacao powder and agave syrup. You can simplify it even more by using the store-bought vegan chocolate, but trust me, homemade is so much better.
The strawberry filling is just as simple! It’s made with fresh strawberries mixed with coconut butter and a bit of sweetener. And the result? The best strawberry cream I have ever tasted. Creamy, fruity and coconutty.
And finally, the toppings. These Strawberry Chocolate Cups can be garnished however you’d like. I garnished mine with freeze dried raspberries, but you could also use strawberries, flaked coconut or cacao nibs. Really anything you’re craving.
- 1/2 cup cacao butter
- 1/2 cup cacao powder
- 2-3 tbsp agave syrup, to taste
- 1/3 cup fresh strawberries, sliced
- 1/4 cup coconut butter
- 1 tbsp agave syrup
First make the strawberry cream. Put strawberries, coconut butter and agave syrup in a food processor and blend until smooth. Place the mixture in the fridge while you prepare the chocolate.
Using a double boiler method melt the cacao butter. Remove from the heat and whisk in the cacao powder and agave syrup until smooth and well combined. Taste and adjust sweetness as needed. I added about 2 tablespoons of agave total, but it’s completely up to you how sweet you prefer your chocolate.
Line a muffin pan with 10 silicon or paper muffin cups. Pour 1-2 teaspoons of liquid chocolate into the bottom of each muffin cup. Place in the fridge for about 10 minutes to harden.
Once the bottom layer of chocolate is set, spoon about 1 teaspoon of the strawberry cream onto each chocolate base. Use your fingers to flatten the filling slightly, then cover with the remaining liquid chocolate.
Garnish with freeze dried strawberries or raspberries or other toppings of your choice.
Place in the fridge for about 30 minutes to set.
- Instead of making your own chocolate, you can melt about 2 cups of store-bought dark chocolate, adding in a bit of coconut oil if needed to thin.
- These Strawberry Chocolate Cups are fine if left out at room temperature (they may soften a bit), but I like them best stored in the fridge.