Chocolate Orange Cups


This is a wonderfully rich and nutty recipe. We have made it in small pastry tins as they are the perfect size for an evening treat – smaller than a standard dessert but bigger than a little chocolate treat.


  • 100g Ground Almonds
  • 1tbs Sesame Seeds
  • 1/2 tsp Cinnamon
  • 5 Soft Dates
  • 1tsp Agave Syrup
  • 25g Vegan Butter
  • 60g Chopped Roasted Almonds
  • For The Chocolate Filling
  • 50g Raw Cacao
  • 1 tbs Coconut Oil
  • 4 tbsp Agave Syrup
  • 1 Avocado
  • Zest of 1/2 and Orange
  • 1tbs Water


  1. Begin by roasting the almonds in the oven at 170 degrees for about 8 minutes to release those flavours.
  2. Next, combine all of the ingredients for the pastry in a food processor and combine until smooth. To line your pastry tins (we used an assortment of mini tins in different sizes) by just pressing the pastry into the tin so that there are no holes. It should be about 0.5cm thick. Bake in the oven at 170 degrees for 12 minutes.
  3. While the pastry cooks, prepare your chocolate filling. Again, this is such an easy one. Simply combine all of the ingredients and blend until smooth - taste and add a little more water if a too thick.
  4. Remove the pastry from the oven and allow to cool. Once cool, remove the pastry from the tins and spoon in the chocolate mix. Leave them to set in the fridge for 15 minutes. Garnish with fresh orange zest or toasted chopped almonds.
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