Cut the chocolate into pieces with a sharp knife, so that it will melt faster.

Boil some water and place it in a bowl. Take a smaller bowl and place it over the boiling water, where it will float. Take the chocolate and place it in the smaller bowl, keep stirring so that will melt, becoming soft and glossy.

Pour 2 chocolate tablespoons into each cupcake baking liner and spin it so that the chocolate holds to its sides. Place the cupcake baking liners into a muffin/cupcake tin and take it into the freezer for about 10 to 15 minutes, so that the chocolate sets.

Meanwhile, prepare the filling: Place the dates (pitted), the almonds, the coconut oil, the water and the cocoa powder (if you have decided to use it) into a food processor. Blitz into a high speed for about 20 seconds.

Take the chocolate cups out of the freezer and fill them. Pour a little bit more of chocolate in each cup, covering the filling and the sides of the cupcake liners.

Put the chocolate cups into the freezer, once more and leave it there for about 10 to 15 minutes to set.
You can serve them as they are or leave it in the freezer for 1 to 2 hours, to serve the cups frozen. They are delicious!

Note: All the recipe, tips, photo and video credits belong to Carina and her project Be Pure Inside.






Até já! / See you soon!