Well, we’ve landed at Worthy Farm. Home of the legendary Glastonbury Festival. The festival of all festivals. The big daddy.
The actual festival doesn’t kick off for another few days, but we got here last week, and have been busy creating our little Glamping village. The days have been long and exhausting, but are fulfilling. Seeing 30 empty plates after mealtimes certainly makes it all worth it.
I’ve managed to grab a cheeky 10 minutes to get this post sorted, so will get straight to it. Enjoy this sunshine lovelies, get outside and explore!
This recipe is an all time favourite of mine. I have been known to demolish half a tray of this tasty cups in under 30 minutes. Yeah… for real guys!
I love mixing up the flavour combinations, adding a little dried chilli works magic. I opted for 3 different fillings here; peanut butter, almond butter, and a chewy date mix.
Salted Nut Cups (gf) (v)
Makes 6-9 cups
For the chocolate cups:
300g 85% organic dark chocolate (dairy free)
3 tablespoons cold pressed coconut oil
Large pinch Himalayan pink salt
Peanut butter filling:
Large handful peanuts (toasted if you have time)
1 teaspoon EVOO
Almond Butter filling:
Large handful almonds (toasted if you have time)
1 teaspoon EVOO
Chewy Date filling:
Handful Medjool dates (pitted and soaked in boiling water for 5 mins)
30g goji berries
1 teaspoon agave syrup
Line a muffin tin with paper muffin cases.
Place chocolate, coconut oil and salt in a saucepan over a very low heat. Gently melt the mixture, stirring often. As soon as it has melted, remove it from the heat.
Pour enough melted chocolate into the muffin cases just to cover the bottom of the case. Swirl the chocolate around each case so it covers the side slightly. You should only use around a 1⁄3 of the chocolate mix.
Place tray in the fridge for 1 hour.
While the chocolate cup bases are cooling, you can make your fillings.
For the nut mixes;
Add nuts and oil to a high speed blender, blend until a butter like consistency. This may take 10 mins. Make sure to stop and scrape down the sides. Add a little more oil if necessary. The nut mix will go quite dusty at first, keep blitzing to release their oils.
Once you’ve got to the right consistency, scrape your nut butters into bowls and set to one side.
For the chewy date mix;
Drain your soaked dates. Add to a food processor along with the cashews, goji berries and agave.
Blitz for a couple of minutes, until a sticky mixture forms.
Once you cup bases have cooled and solidified, remove them from the fridge.
Take each filling and add a dollop of each into separate cases – I did 3 of each mixture.
Using the back of a spoon or your fingers, flatten the mixture over the chocolate – try to leave a couple of millimetres away from the case edge.
Get the remanding chocolate mix from the saucepan – you may need to quickly melt it again. Pour it evenly over the cups and their fillings.
Place cups back in fridge overnight, or at least 4 hours.
Let me know if you’ve made my recipes over on Instagram and tag #roughmeasures
You can also keep up to date with my summer on the road, over on twitter