Eat More Plants.

Giant Chocolate Cups [filled with creamy goodness].


*Inspired by the “Hippie Lane” app, which has tons of vegan and mostly raw treat recipes. Highly recommend downloading it if plant based desserts are your jam and you loooooooove chocolate.

Taline’s version was a beautiful, mint creme filled chocolate cup. However, being the season of Valentine’s, I decided to make a huge one (I used a 9inch pie pan, lol) and use some of my summer picked blueberries nestled away in the freezer. I also don’t like to buy mint, since I have SO much of it growing outside. I figure I’ll make them again, minty, once spring arrives. 🙂

Chocolate cups may seem daunting to the novice dessert maker, but they are really a simple task once learned.

You can use semi-sweet chocolate chips (or dark or milk, whatever you prefer) if you don’t want to make your own chocolate.

You will need 1 – 8 inch round pan lined with parchment paper or a cupcake tin (with at least a dozen holes) with liners.

Making the *raw chocolate:

(*technically not raw since maple syrup is boiled, but raw in the sense that you don’t have to cook anything)

  • 1 c coconut oil, refined will have less of a coconut flavor if you prefer
  • 3/4 c cacao powder (or carob or cocoa)
  • 1 t vanilla paste or powder
  • 1/4 c maple syrup or agave


  • 1 c cashews (soaked for at least 6 hours)
  • 1/4 c desiccated coconut (unsweetened)
  • 1/2 c coconut milk
  • 1/4 c coconut oil
  • 3/4 c blueberries (frozen or fresh)


Make your chocolate base first.

Whisk together all the chocolate ingredients in a bowl until smooth.

If you want to use chocolate chips, melt them over the lowest heat possible or use a double boiler until they are almost all melted. Remove from the heat and stir until smooth. Add 1 teaspoon of coconut oil and mix well.

Pour half of the chocolate into the pan lined with parchment paper and tilt the pan around to get it to reach all the edges evenly (or pour into your cupcake molds).

Refrigerate for 10 minutes or until firm to the touch.

Set the remaining chocolate aside.

Using a food processor or a high powered blender, pulse your soaked/drained and rinsed cashews, coconut, coco milk and coco oil until very smooth.

Add blueberries and blend until smooth again.

Pour the filling over the chilled chocolate and freeze for 30 minutes.

Pour the remaining chocolate over the top and tilt the pan to smooth it out evenly. You may need to whisk the chocolate again if it has separated or gotten too stiff while sitting on the counter.

Sprinkle the top of the chocolate with any toppings you like; I chose more coconut. 🙂

Refrigerate overnight or until completely firm (a few hours at least).

Store in an airtight container in the fridge.



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