You guys, I have a serious cardamom addiction and I have become obsessed with the cardamom + chocolate combo. Last week we found these aaaaahhhhmazing chocolate cups that used cardamom and I just about died and went to chocolate heaven. I loved them so much that (1.) I couldn’t stop thinking and dreaming about them and (2.) I had to recreate my own version!!
A few years ago, I created these raw tahini cups – the photos are horrendous, BUT omg, that photo I snapped of little, itty bitty Willow is so dang priceless! Anyways, I took inspiration from those and gave it a twist. If you’re not a fan of cardamom, you can easily leave it out or add ground vanilla bean…but I really think you should try it!
If you don’t have any raw cacao butter on hand to make the chocolate for these, you could melt some dark chocolate chips (although I haven’t tried it). I’d start with melting at least 1-1.5 cups. And definitely leave out the added sweetener!
I chose to use roasted almond butter (from Costco, because that stuff is magic) because it brings a really really good flavor to the filling and pairs so perfectly with chocolate. You can swap it for raw almond butter or your favorite nut/seed butter.
CHOCOLATE CARDAMOM CUPS
Makes 6 big cups or 12-14 mini
I went heavy on the chocolate for these cups, but you could certainly stretch out the chocolate to make shorter/thinner cups, which will also lead to more cups!
for the chocolate:
- 1/2 cup raw cacao butter (84 g)
- 1/2 cup solid coconut oil (88 g)*
- 2 Tablespoons pure maple syrup OR coconut sugar**
- 1/2 cup cacao powder
- 1 teaspoon vanilla extract
- pinch Himalayan salt
for the filling:
- 1/2 cup roasted creamy almond butter (unsweetened, oil-free, unsalted)
- 1 Tablespoon coconut sugar
- 1/4 heaped teaspoon – 1/2 teaspoon ground cardamom
- pinch Himalayan salt (optional)
*You can omit the coconut oil to keep this oil free – just double the raw cacao butter. I have tested it both ways and they’re equally delicious! The coconut oil makes for a softer chocolate, but the all cacao butter version can be soft too if you have patience 😉 If you try and eat it straight from the fridge it will be very hard…just allow it to sit at room temp for a few minutes to get to that softer chocolate.
**I have tested this both with maple syrup and coconut sugar. The coconut sugar tends to settle to the bottom of the melted chocolate, so be sure to stir it frequently between pours. That being said, I actually do prefer the coconut sugar variation!
- In a double boiler, melt the cacao butter, coconut oil, and maple syrup (or coconut sugar).
- Once melted, remove from heat and whisk in the cacao powder, vanilla, and salt.
- If making the large cups, pour about 1.5-2 Tablespoons worth of the melted chocolate into muffin liners or silicone liners. If making smaller cups, pour about 1/2-3/4 Tablespoons. Place in the freezer while you make the filling.
- In a small bowl, stir together the almond butter, coconut sugar, salt, and cardamom.
- Put a small dollop on top of the bottom chocolate layer. Then add more melted chocolate to each cup…if making large cups, use approx another 1.5-2 tablespoons and if you’re making smaller cups, pour approx 1/2-3/4 tablespoons.
- Place in the refrigerator until fully set (about 30-40 min) OR if you’re impatient, you can put them in the freezer and cut your waiting time in half 😉
- Store them in the refrigerator in an airtight container. Let them sit at room temperature for a few minutes to soften a bit before eating and ENJOY!
Although completely optional, you can dust these with extra cacao powder, coconut sugar, or toasted coconut! I let the cups hang in the freezer until almost set and then sprinkled toasted coconut on top….then returned to the freezer to fully set.
I went a little heavy with the filling in these! Ha! But look how a heart appeared in that bottom cup!
If I can get my act together, I’ll share some other chocolate recipes with you!
Thanks for stopping by!