Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raw Chocolate Cups With Blueberries and Cashews Recipe
    Lost? Site Map

    Raw Chocolate Cups With Blueberries and Cashews

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    Sharon123's Note:

    Rich and decadent, and look adorable when set. Let them sit at room temperature for about 30 minutes before serving to allow the chocolate to slightly soften. Makes 9 mini cups. Adapted from Olives for Dinner, a great vegan blog.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    mini cups

    Units: US | Metric

    • 1/8 cup raw cashews
    • 1/4 cup dried blueberries
    • 1/2 tablespoon brown rice syrup
    • 1 pinch coarse sea salt
    • 2/3 cup coconut oil, melted (divided)
    • 2/3 cup vegan cocoa powder, divided (Ghiradelli brand recommended)
    • 2 tablespoons raw agave syrup, divided


    1. 1
      Place the raw cashews into a small food processor and crush into a coarse powder. Add in the dried blueberries, brown rice syrup and salt, then pulse again until the mixture forms one big blob.
    2. 2
      Scoop out a heaping 1/2 tsp of the mixture. Roll it into a small ball, then flatten it between your palms. Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges. Repeat until you have 9 discs.
    3. 3
      Melt 1/3 of the coconut oil in a small glass measuring cup. Whisk in 1/3 of the cocoa powder, then add in 1 TB of the raw agave syrup. Taste the mixture and add more agave if you want it sweeter.
    4. 4
      Lay out the baking cups onto a flat plate, then pour the chocolate into the baking cups. It's important that you only put enough chocolate into the bottom to just cover it. Place into the freezer to set for about 10 minutes. Remove from the freezer.
    5. 5
      Place the discs on top of the hardened chocolate. Repeat the steps for making the chocolate, then pour that over the tops of the discs until they are covered completely. Place in the freezer to set for another 10 minutes.
    6. 6
      Store in the refrigerator, and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture.
    7. 7
      You can also sub dried cherries, figs, dates or other dried fruit for the blueberries here. Macadamia, almond or hazelnuts can be subbed for the cashews as well.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Raw Chocolate Cups With Blueberries and Cashews

    Serving Size: 1 (162 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 150.1
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 14.1 g
    Cholesterol 0.0 mg
    Sodium 13.4 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 0.2 g

    The following items or measurements are not included:

    dried blueberries

    brown rice syrup

    vegan cocoa powder

    agave syrup

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites