The idea for these clean eating chocolate espresso cups recipe had been floating around in my head for quite some time. I wanted to create a “finger-food-dessert” that was decadent, chocolatey and somehow filled with something creamy and coffee flavored. It was actually a Cadbury egg that inspired me. I saw them in the grocery store and was remembering back to my childhood Easters. The Cadbury Eggs were the first eggs I’d go for. I loved them!
Then, I got to thinking…. “a coffee flavored Cadbury egg would be oh, so sinful!”, and then I quickly left the store before I somehow found myself in my car with a crinkled chocolate wrapper in my hand and a guilty conscience to contend with.
At about the same time, I had to go to Michael’s craft store to get a mold to make Clean Eating Peanut Butter Cups for Mini Chef’s Easter basket. I saw the mold for these little cups, and I instantly knew I all the tools I needed to make something completely delicious.
So the only thing left at that point was figuring out a base for the filling. I can’t have dairy any longer, so making a creamy filling was going to be an interesting adventure. But then I remembered that a fellow blogger had shared a link with me to a recipe that uses chickpeas for a dessert dish. From there, it just snowballed into the photo you see above.
Not only were they absolutely delicious, the few I made were also gone in under 5 minutes. (No, I didn’t eat them all myself. I swear!)
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING CHOCOLATE ESPRESSO CUPS RECIPE:
This delicious dessert has a secret filling and nobody will ever guess what it is!
- 3 cups chocolate chips , melted in a double boiler and kept warm over low heat (I use the Enjoy Life brand)
- 1 (15 oz.) can garbanzo beans
- 2 tsp. pure vanilla extract
- 1 tbsp. finely ground espresso beans
- 5 tbsp. honey
- 2 tbsp. whole espresso beans (for garnish)
Melt the chocolate in a double boiler, and keep warm over the lowest heat setting.
In a food processor, process the rest of the ingredients until smooth. It won't taste overly sweet, but when mixed with the chocolate, it's plenty sweet.
Fill the chocolate mold with chocolate and place in fridge for about 2-3 minutes, or until the outer edge is cold. Dump out the middle (still liquid chocolate) back into the double boiler. You may need to help a bit with a very small spoon or Popsicle stick. They don't have to be perfectly hollow. Mine weren't.
Return to fridge and finish chilling.
Pop chocolate cups out of mold on to a clean work surface. Flip them right-side-up and fill with the filling.
Top with an espresso bean.
Note: I had my local coffee store grind just a few tablespoons of decaf beans on their finest setting.
Due to the differences in mold sizes, your yield will vary. Therefor the nutrition data is for the entire batch. Divide this data by the number of cups you end up with. Please note that the nutrition data below is a ballpark figure. Exact data is not possible.