-
1
Place the raw cashews into a small food processor and crush into a coarse powder.
-
2
Add in the dried blueberries, brown rice syrup and salt, then pulse again until the mixture forms one big blob.
-
3
Scoop out a heaping 1/2 tsp of the mixture.
-
4
Roll it into a small ball, then flatten it between your palms.
-
5
Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges.
-
6
Repeat until you have 9 discs.
-
7
Melt 1/3 of the coconut oil in a small glass measuring cup.
-
8
Whisk in 1/3 of the cocoa powder, then add in 1 TB of the raw agave syrup.
-
9
Taste the mixture and add more agave if you want it sweeter.
-
10
Lay out the baking cups onto a flat plate, then pour the chocolate into the baking cups.
-
11
It's important that you only put enough chocolate into the bottom to just cover it.
-
12
Place into the freezer to set for about 10 minutes.
-
13
Remove from the freezer.
-
14
Place the discs on top of the hardened chocolate.
-
15
Repeat the steps for making the chocolate, then pour that over the tops of the discs until they are covered completely.
-
16
Place in the freezer to set for another 10 minutes.
-
17
Store in the refrigerator, and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture.
-
18
You can also sub dried cherries, figs, dates or other dried fruit for the blueberries here.
-
19
Macadamia, almond or hazelnuts can be subbed for the cashews as well.
