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Are you searching for a dairy-free dessert that's just as decadent and delicious as traditional chocolate treats? Look no further than these cashew cream choc cups! Made with creamy cashew cream and rich, chocolatey goodness, these cups are the perfect way to satisfy your sweet tooth without sacrificing your dietary restrictions.
Roughly chop and melt the dark chocolate in the microwave or bain marie.
Divide the melted chocolate evenly between your moulds and make sure to coat all edges. I used a 12 mini cupcake silicone mold to make it easier to release once set.
Place the moulds into the refridgerator for 20-30 minutes to set.
In the meantime, to make the cashew cream, place the cashew nut butter, almond milk, maple syrup and salt into a food processor or blender and pulse until fully incorporated. Add extra milk to loosen which blending if required.
Spoon cashew cream into chilled chocolate moulds and top with a berry for garnish.
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