Vegan Cashew and Maple Syrup Chocolate
Valentine’s Day is just around the corner and brings with it that awkward and inevitable moment when both my husband and I realise we’ve forgotten it again and scramble around to do something in an effort to show the kids we’re not that rubbish really (hey, we’ve all got our family traditions, right?!)
Last year, we were saved with some quick thinking and a cheeky stash of Raw Chocolate Company goodness in the cupboard. So I’m sharing our Vegan Cashew Nut & Maple Syrup Chocolate recipe, which is super easy, and yummy, and great whether you’re organised and romantic…or not.
Prep Time: 20 minutes
Cook Time: 3 minutes
Eating Time: approximately 0.7 seconds (enjoy!)
200g of finely chopped Raw Chocolate Company Cacao Butter
70ml maple syrup
1 tsp vanilla extract
Pinch of sea salt
Cashew nuts for topping (as many or few as you’d like)
- Place 14 mini cupcake liners on a small baking sheet and set to one side (if you’ve got fancy chocolate moulds, use those, we were on somewhat of a time crunch and didn’t)
- Make a ‘double boiler’ by adding 2 inches of water to a large saucepan and bringing to the boil over a medium high heat. Place a medium glass mixing bowl on top, ensuring it’s not touching the water.
- Add your finely chopped cacao butter to the bowl and allow to melt. This should take 2-3 minutes.
- Once melted, mix in your maple syrup until thoroughly combined.
- Remove glass mixing bowl from heat and place on a flat surface.
- Add in your cacao powder, vanilla, and sea salt, and mix until there are no lumps. This recipe is really easy to tailor to your taste so use this as an excuse to lick most of it from the spoon and add more maple syrup…or not, you know, if you’re an actual adult.
- Pour the mixture in to the mini cupcake cases (or chocolate moulds, you fancy thing)
- Pop a few cashew nuts in each of the cases, as many or as few as you fancy.
- Set in either the fridge (30 minutes) or freezer (10 minutes) then inevitably over indulge because, well, chocolate.
You COULD store these in an air tight container for up to a week, but I recommend you just scoff the lot.