Fruit & Nut Chocolates

I was watching an Azerbaijani YouTube channel the other day and this woman was making chocolate cups with dried fruit, nuts and seeds.

They looked so simple and delicious, so I decided to recreate them but with a vegan, paleo, AIP & low sugar spin.

These little bite sized chocolates are small but they pack a punch. I made the chocolate ganache using 100% cocao unsweetened Baker’s Chocolate Bars, added some nuts, seeds and dried fruits I already had in my pantry and viola. A yummy, low sugar and healthy treat is served!

These would also be fun to make with children. You can have them break apart the chocolate bars, stir the ganache (with your help) and add the fruits and nuts to the molds.

The molds I used are from Amazon. Cupcake or mini cupcake wrappers will work as well.

Substitutions:

Chocolate: If you are intolerant to chocolate you can mix the sesame milk or coconut milk with carob powder instead to make a ganache for the chocolates.

Honey: If you do use carob and want to add honey to sweeten, soften the honey first so it easily stirs in or use powdered date sugar or coconut sugar instead

Nuts & seeds: Sub tigernuts and coconut flakes for the cashews, walnuts and pepitas.

Ingredients:

(Makes 30 servings)

• 2, 4oz unsweetened dark chocolate cocao bars ( I used Baker’s Chocolate)

• 1.5 tbsp honey

• 20g chopped cashews

• 12g chopped walnuts

• 100g chopped dates

• 1/4 cup dried sour cherries

• 3 tbsp pumpkin seeds

• Pomegranate (optional)

• About 1 cup sesame milk (sub coconut milk)

Sesame Milk:

• 3 tbsp sesame seeds

• Dash cinnamon

• Dash vanilla extract

• 2 cups water

Preparations

• Add chopped chocolate to a small saucepan or microwave and stir until it has melted. If using a microwave set it to 20-30 seconds at a time.

• Stir in the honey and slowly pour in the sesame milk while continuing to stir until well combined. Continue adding in more sesame milk as needed until you reach a pourable consistency

• Pit your dates and dice them. Chop the cashews and walnuts and set aside. Prepare the other ingredients as well.

• Take a small amount of each ingredient and add it to a chocolate mold or cupcake wrapper.

• Pour the chocolate ganache over the molds.

• Refrigerate overnight. Then indulge. These are best kept frozen.