Is there anything prettier than these chocolate cups?! I think not and not only are they easy on the eyes they’re equally as amazing for you! These simple chocolate cups are stuffed with my newest favorite superfood, pitaya (amongst other healthy ingredients). If you’re not familiar with pitaya powder here’s the scoop;
What is it?
Pitaya powder, also known as dragon fruit, is created from the freeze dried fruit. If you’re not familiar with dragon fruit it is a sweet, vibrant cactus fruit that originally comes from Central and South America. Once dried, the powder is a powerhouse of a superfood perfect for adding to smoothies, overnight oats, yogurt, or in this case chocolate cups!
What are the benefits?
Where can I get my hands on some?
Like everything else there’s a million and one versions out there online or in stores. But like everything, you get a little less than good with the better so make sure to check your labels to ensure you’re getting the best version of the stuff! In other words your ingredients should read: organic freeze dried dragon fruit (or pitaya)- that’s it! If there other stuff in there don’t buy it! Click here for my favorite brand.
Pitaya Chocolate Cups
Yields: 9 cups
Prep time: 10 minutes
Set time: 20 minutes+
- 9 silicone cupcake molds (these are my go-to) or a lightly greased cupcake pan
- 1/2 c cacao powder
- 1/2 c coconut oil, melted
- 1/8 c maple syrup
- pinch sea salt
- 1/2 c gluten-free old fashioned oats
- 1/2 c unsweetened coconut flakes
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tbsp pitaya powder
- 1 tbsp water
- Melt your coconut oil either in the microwave or over the stove top on low heat.
- In a small bowl combine the cacao powder, melted oil, maple syrup, and sea salt and mix to combine.
- Using a tablespoon measure out one leveled spoonful of the chocolate and add to each of the silicone molds or your prepared pan.
- Place the molds in the freezer to set for 10 minutes.
- In the meantime, mix your filling by combining the remaining ingredients into a food processor or blender. Pulse until smooth.
- Remove the molds from the freezer and place one teaspoon of the filling into the center of each mold. Gently press down with your fingers to flatten the filling slightly (this will ensure the top layer of chocolate covers evenly).
- Top each cup with another tablespoon of the chocolate to cover.
- Place the molds back in the freezer for at least 10 more minutes to set before enjoying.
Storing: store chocolate cups in the freezer to prevent softening/melting for up to 3 months.