choco rum cupOkay, so the holidays are coming and I thought I’d try something different from the ever-so-popular peanut butter cups—although I must admit that I just don’t seem to tire of them! This new recipe is peanut free, and has a holiday taste of rum, real rum… hic!… plus, they’re filled with healthy ingredients! They combine the shape of the peanut butter cups, making them so easy to make and serve, and the filling of luscious fudge brownies… According to my volunteer taste testers, they are yummy! 🙂

PS the mini muffin tins I use for these treats can still be found at Dollaramas in my neighbourhood.

mini muffin tins

Ingredients

Filling
¾ cup black beans, cooked
¼ cup cocoa powder
3 tablespoons dark rum
1 tablespoon coconut oil
4 tablespoons powdered sugar
1 teaspoon vanilla
pinch of salt
2 tablespoons black chia seeds
2 tablespoons roasted almonds, chopped

Chocolate Cups
2 cups chocolate chips
2 teaspoons coconut oil

Topping (optional)
Coconut shreds or roasted almonds, chopped

Instructions

Place all filling ingredients except chia seeds and almonds in food processor. Process until smooth.Transfer to small bowl; add chia seeds and almonds. Mix well; refrigerate to firm up.

Melt chocolate chips with coconut oil in top of double boiler (or microwave in 15 second intervals, being careful not to burn the chocolate).

Line 2 mini muffin pans with liners. (24 in all)

Make 1 inch balls with the cooled filling; set aside on a plate.

Fill bottom of liners with a heaping teaspoon of melted chocolate. Place a ball of filling in the chocolate; press slightly so the chocolate rises up the sides. Pour another teaspoon of melted chocolate over the filling, ensuring that no filling is visible.

Sprinkle with coconut, if desired. Refrigerate until chocolate hardens.

Chocolate Rum Cups
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