Cashew Apricot & Ginger Cups
The sweetness of the apricots combined with the tanginess of the ginger is a great combination. The texture is soft and chewy and they hold together beautifully making these ginger and apricot cups a winner! They are filling, delicious and really wholesome.
Servings 12
Ingredients
- 1 cup cashews, soaked 3+hours and drained
- 1 1/2 cups dried apricots
- 1/2 cup cashew or almond butter
- 1/2 cup rolled oats
- Thumb sized piece of fresh ginger grated or 2 teaspoons dried ginger powder
Chocolate Topping
- 1 cup dark chocolate bar chopped, or chocolate chips
- 1 tablespoon coconut oil
- Optional: 2 tablespoons flaked almonds or flaky sea salt
Instructions
- Place paper liners into a 12-cup muffin pan or use a silicon muffin tray.Add all the base ingredients to a food processor and blend until they form a sticky ball. If it doesn’t come together, add 1-2 tablespoons of water and pulse a few times to bring it together.Be careful not to over process as its nice to have texture variance and different sized “bits” in your cashew bites.Separate into 12 pieces and press each one down into the bottom of the 12-cupcake cases or silicone cups. Place in fridge while you melt the chocolate.
Chocolate Topping
- Place chocolate chips and coconut oil in a small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.. Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Add a spoonful of melted chocolate to the top of each cup. Sprinkle some flaked almonds or sea salt on top and refrigerate to harden for about 30 minutes.Store in fridge for up to 1 week or freezer for up to 3 months.