CHICKPEA CHOC CUPS. SWEET TREATS THAT MAKE SENSE

CHICKPEA CHOC CUPS. SWEET TREATS THAT MAKE SENSE

 

Cupcakes and muffins seem to be everywhere since the success of a certain TV show. Regular consumption of cupcakes does no-one any favours, but there is a way to enjoy a small version without too much waistline punishment.

These chocolate cups have a tasty and nutritious filling, and use 70% cocoa dark chocolate. This adds antioxidants and has a lower fat and calorie content than milk chocolate.

These chocolate cups make a great late-night treat.  There’s no baking required (so this recipe is fun for kids), and all you need is a food processor, some small cupcake holders and a bit of space in the freezer.

INGREDIENTS

½ 400g can chickpeas, well drained

2 tbsp coconut oil

100g apple sauce or pureed apple

1 tsp vanilla extract or flavouring

125g smooth peanut butter

Pinch cayenne pepper

2 100g bars 70% dark chocolate

METHOD

  1. Tip everything except the peanut butter and chocolate into the food processor, and process until smooth.
  2. Add the peanut butter and process again until really creamy. Put the mixture in a bowl and chill in the fridge for at least two hours, preferably overnight.
  3. Roll the filling mixture into small balls, with small cupcake cases you’ll probably make about 15 or so depending on the size of the cases. Layout the empty cases on a baking tray.
  4. Break one of the chocolate bars into pieces, place in a bowl and microwave on medium for about a minute. Then stir – the pieces won’t change shape until you do this. Reheat for another 30 seconds if needed until melted. Be careful not to overheat the chocolate.
  5. Pour the liquid chocolate into the cupcake cases, using a number to match the filling balls. Put in the freezer for 10 minutes until firm, not frozen.
  6. Put the filling balls into the cases and flatten gently. Put back in the freezer for another 10 minutes.
  7. Finally, melt the second bar of chocolate as above. Pour the liquid chocolate into the cases to cover the filling. Keep in the fridge until needed.

 


The Author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.

Comments

Lucy C.
21 June 2017

Lucy C.

I got rid of all my baking gear because million-calorie cupcakes and keeping weight under control were a poor match. These nice small treats are just the job as they will be easy to make and easy to ration.

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