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:
Clean Eating Chocolate Espresso Cups
- 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.