Raw Passion Fruit Chocolate Cups
Ripe passion fruit smells amazing. At least that is what I have decided after I had some sitting on my counter giving off the most heavenly aroma while they waited to be made into something delicious! Almost perfume like, and fruity. I was wishing I could bottle the smell and wear it. Anyways, I had gotten some at a good price, which hardly ever happens because I am living in the land of snow and ice right now in Minnesota, not the tropics. I was super excited to make something with these aromatic beauties and I decided on some sort of candy.
I was going to make truffles, but then I got lazy and made Raw Passion Fruit Chocolate Cups instead. Same ingredients, but less fussy, which you will thank me for when you are making them if you are not good at dipping chocolates. I made the filling a coconut passion fruit cream which is heavenly all by itself and could be eaten with a spoon...which some of it was. I could not resist. I sandwiched it between dark chocolate and topped it off with some crunchy coconut.
Raw Passion Fruit Chocolate Cups
Makes 16
Filling:
1 1/2 cups raw coconut butter (not oil) warmed to liquid
1/4 cup raw coconut nectar, or maple syrup
2 tsp pure vanilla extract
1 1/2 cups passion fruit pulp
a pinch sea salt
2 cups raw dark chocolate chunks, or chopped raw dark chocolate
16 large size foil candy cup tins
Large flake dried coconut for serving
Note: all ingredients in this recipe must be at room temperature or warmer or when you mix them together they will clump up.
Whisk together all ingredients for filling until well combined, and set aside.
Melt the dark chocolate chunks in a bowl (I put it in the dehydrator and let it melt, but you can also use a double boiler being careful not to let the chocolate get above 115F whisking often). Spoon a little chocolate into the bottoms of the candy cup tins, then place in the freezer to set for about 5 minutes. Spoon a little of the passion fruit mixture over that and smooth the tops (about 2 Tbsp) then spoon more of the dark chocolate over that. Sprinkle with large flake coconut and place in the freezer to set up for about 20 minutes. Store extra in fridge.
