Chocolate Seed-Nut Cup (Lc) Recipe

Name: Chocolate Seed-Nut Cup (Lc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3 ounces dark cacao dusted almonds; 3 ounces walnuts; 3 ounces pecans; 2 ounces brown sesame seeds; 0.3 ounces chia seeds; 0.3 ounces flax seeds; 0.5 ounces shredded coconut; 2 ounces chopped 100% cacao Calumet; 4 teaspoons seed and nut butter (or a good, no salt and no sugar nut butter); 4 tablespoons tahini; 1 teaspoon vanilla; 2 teaspoons cinnamon; 10 ounces 100% cacao chocolate, melted in a double boiler (8 oz of Calumet and 2 oz of 99% Lindt)

Servings: persons

2 eggs
3 ounces dark cacao dusted almonds
3 ounces walnuts
3 ounces pecans
2 ounces brown sesame seeds
0.3 ounces chia seeds
0.3 ounces flax seeds
0.5 ounces shredded coconut
2 ounces chopped 100% cacao Calumet
4 teaspoons seed and nut butter (or a good, no salt and no sugar nut butter)
4 tablespoons tahini
1 teaspoon vanilla
2 teaspoons cinnamon
10 ounces 100% cacao chocolate, melted in a double boiler (8 oz of Calumet and 2 oz of 99% Lindt)

1
Add the eggs to the food processor and beat well.
2
Add all of the dry ingredients and process to a thick and chunky paste (NOTE: reserve about 0.5 ounce each of the nuts to blend in at the end, if you want added variation in the final texture)
3
Add the seed and nut butter, and the tahini, along with the vanilla and cinnamon; blend well
4
(add the reserved nuts, if you did that)
5
Spoon (1 generous Tablespoon + 1 teaspoon; ca. 1.1-1.2 oz total) into muffin tin with papers. Press by hand.
6
Bake at 350F for 20 minutes (will be bubbling). Cool to touch.
7
Double-boiler melt 12 oz chocolate. Add 1 generous T into each cup. Cool and refrigerate.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 eggs, 3 ounces dark cacao dusted almonds, 3 ounces walnuts, 3 ounces pecans, and more.

Yes, Chocolate Seed-Nut Cup (Lc) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Seed-Nut Cup (Lc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions