Hoping you all had a fabulous weekend! I’m finally feeling better and now that I am, I’m realizing that I’m a little far behind. Seriously! I cannot believe that January is almost over. Of course that means Valentine’s Day is near, so I’m wasting no time jumping in to the themed posts and breaking out the dark chocolate. Yes today’s post is all about dark chocolate and some other delightful fruit pairings to go along with it. Dark chocolate candy cups, with pink fruit filling to be exact. I really don’t think it gets more hearts day appropriate or fitting than that…but for a few extra Valentine’s day points, all the ingredients in today’s post are all natural and free of gluten and dairy, making these chocolate delights a perfect any time treat, even great for sweet gifting as the holiday approaches.
Tuesday is looking better already!
Cherry & Coconut Dark Chocolate Cups (V)Print
Homemade candy cups made completely free of dairy and gluten, with a crisp dark chocolate outer shell and a tart and creamy coconut cherry filling for Valentine’s Day or any day.
4 oz premium dark chocolate
1/3 cup organic cherry preserves
1 cup shredded flaked coconut
1 tbsp almond milk
20 mini paper cups
1 piping or ziplock bag
blender or food processor
Treat bags and washi tape
Arrange 20 mini paper candy cups on a tray.
Blend together cherry preserves, coconut and almond milk until a thick paste forms.
Place the dark chocolate in a microwave or double boiler. Heat in 30 second intervals or over the stove until completely melted.
Pour chocolate into the ziplock/piping bag.
Fill the bottom of each candy cup with melted chocolate.
With your hand, pick up each chocolate filled paper cup and drop it lightly on a solid surface to distribute the chocolate evenly. Repeat this step for each candy cup.
Take 1 tsp of cherry coconut filling and form into a small ball using your fingers.
Place each cherry coconut formed round into the center of the chocolate bottomed candy cup leaving space around each side. Repeat this step for each piece of candy.
Pipe chocolate over the top of each candy cup until filling is completely covered.
Again pick up each cup and drop it lightly on a solid surface to evenly distribute chocolate.
Repeat this step for each piece of candy making sure no filling is showing.
Place in the fridge and chill for 1 hour.
Once chilled, these are ready to enjoy!
Since I’m loving gold and metallics so much these days, I quickly decorated white treat bags with a tiny gold, silver and bronze hearts. Placed two candy cups in each little bag, and then finished them off with a piece of pink chevron washi tape. Such a cute and simple way to dress up ordinary bags for hearts day gifting.
Have a lovely Tuesday!
I’ll have a Super Bowl XLIX related post to share here later this week!
Thanks for reading.
This specific recipe for Cherry & Coconut Dark Chocolate Cups was seen first on Posh Little Designs. All Rights Reserved. 2011-2015.
All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2015.