Vegan Cashew Cups with Berry Jam & Chocolate Top

🛒 Ingredients

• #Cashew Base;
• 150 g raw cashews (unsalted).. 60 g desiccated coconut (unsweetened)
• 3–4 tbsp maple syrup or coconut nectar.. 1 tbsp coconut oil, melted
• ½ tsp pure vanilla extract.. Pinch of fine sea salt
• #Berry Jam Centre;
• 4–5 tbsp berry jam or fruit compote (seedless or lightly textured, sweetened to taste)
• #Chocolate Top;
• 100 g vegan dark chocolate
• 1 tsp coconut oil (helps chocolate set smoothly)

👩‍🍳 Instructions

1. 1

   Make the cashew base: Place cashews, desiccated coconut, salt, and vanilla into a food processor. Pulse until the mixture turns coarse and sticky — do not over‑blend into paste. Add maple syrup and melted coconut oil. Pulse briefly just until the mixture holds together when squeezed.

2. 2

   Shape the cups: Line a muffin tin or mini tartlet tray with paper liners or lightly grease. Spoon about 1½ tablespoons of the cashew mixture into each cup. Press firmly onto the bottom and up the sides to form a hollow shell deep enough to hold the jam.

3. 3

   Add the jam: Spoon about 1 teaspoon of berry jam into the centre of each cashew shell — do not overfill. Place the tray in the fridge for 30 minutes to firm up.

4. 4

   Make the chocolate topping: Melt vegan chocolate and coconut oil together gently — use a double boiler or microwave in short bursts, stirring often. Let cool slightly until fluid but not hot.

5. 5

   Pour & set: Spoon melted chocolate evenly over the top of each cup to seal the jam. Tap gently to level. Return to the fridge for 1–1.5 hours until the chocolate shell is fully firm and set.

6. 6

   Serve & store: Keep chilled until serving — they soften at warm room temperature. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.