No-Bake Chocolate Orange Cups - Bravabod
Recipes

No-Bake Chocolate Orange Cups

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 15" (plus freezing time)

Chocolate shines when it's accented with a kiss of orange. In these no-bake treats, a chewy base of puffed rice, dried fruit, and orange juice, is topped with melted dark chocolate and orange zest. The ingredients are pretty lenient here: the rice can be substituted with puffed millet and the dried fruit could be prunes, dates, or even apricots. These are best stored in the freezer until ready to enjoy. When the mood strikes, pull one out and set it on the counter for a few minutes to soften.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
    Base
  • 1 cup dried figs, prunes, apricots, and/or pitted dates
  • 1 3/4 cup puffed rice or puffed millet
  • 1/2 cup nut or seed butter of choice (I use pistachio butter)
  • 1/2 orange, juiced
  • 1/4 cup vegan protein powder (optional)
  • 1 teaspoon maca (optional) Topping
  • 3/4 cup vegan chocolate chips
  • 1/2 orange, juiced
  • 3 tablespoons coconut oil
  • orange zest (optional, for topping)

Instructions
  1. Step 1: Prepare a mini-muffin tin with liners, or use a silicon mini-muffin tin. A regular-sized muffin tin can also be used.
  2. Step 2: In a food processor, add half of the puffed rice, and all remaining base ingredients. Blend until well incorporated, about 1 to 2 minutes. Add the remaining puffed rice and pulse several times until just incorporated. It should hold together like a thick paste when rolled and there should be small puffed rice pieces strewn throughout.
  3. Step 3: Press the base mixture into the cavities of the muffin tin to reach about 1 inch tall each. Press down firmly to pack. Make sure there is some space at the top for the chocolate topping.
  4. Step 4: Combine all topping ingredients, except the zest, in a small bowl. Melt the chocolate in a microwave or double boiler. If using a microwave, do this in 15 to 20 second increments to avoid burning. Stir after each increment, until fully melted.
  5. Step 5: Spoon 1 to 2 tablespoons of the melted chocolate evenly onto each base (add more if using a regular-sized muffin tin). Sprinkle the optional zest on top. Refrigerate or freeze until hardened, about 1 hour.
  6. Serve: Enjoy slightly chilled as a sweet snack or after dinner treat.
Nutrition

Chocolate shines when it's accented with a kiss of orange. In these no-bake treats, a chewy base of coconut flakes, dried fruit, and orange juice, is topped with melted dark chocolate and orange zest. The ingredients are pretty lenient here: protein powder can be added and the dried fruit could be prunes, dates, or even apricots. These are best stored in the freezer until ready to enjoy. When the mood strikes, pull one out and set it on the counter for a few minutes to soften.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
    Base
  • 1 cup dried figs, prunes, apricots, or dates
  • 1 3/4 cups toasted coconut flakes
  • 1/2 cup nut or seed butter of choice (I use pistachio butter)
  • 1/2 orange, juiced
  • 1/4 cup paleo protein powder or almond meal (optional)
  • 1 teaspoon maca (optional) Topping
  • 3/4 cup paleo chocolate chips
  • 1/2 orange, juiced
  • 3 tablespoons coconut oil
  • orange zest (optional, for topping)

Instructions
  1. Step 1: Prepare a mini-muffin tin with liners, or use a silicon mini-muffin tin. A regular-sized muffin tin can also be used.
  2. Step 2: In a food processor, add half of the puffed rice, and all remaining base ingredients. Blend until well incorporated, about 1 to 2 minutes. Add the remaining puffed rice and pulse several times until just incorporated. It should hold together like a thick paste when rolled and there should be small coconut pieces strewn throughout.
  3. Step 3: Press the base mixture into the cavities of the muffin tin to reach about 1 inch tall each. Press down firmly to pack. Make sure there is some space at the top for the chocolate topping.
  4. Step 4: Combine all topping ingredients, except the zest, in a small bowl. Melt the chocolate in a microwave or double boiler. If using a microwave, do this in 15 to 20 second increments to avoid burning. Stir after each increment, until fully melted.
  5. Step 5: Spoon 1 to 2 tablespoons of the melted chocolate evenly onto each base (add more if using a regular-sized muffin tin). Sprinkle the optional zest on top. Refrigerate or freeze until hardened, about 1 hour.
  6. Serve: Enjoy slightly chilled as a sweet snack or after dinner treat.
Nutrition

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No-Bake Chocolate Orange Cups

PT15M 1 cup dried figs, prunes, apricots, and/or pitted dates 1 3/4 cup puffed rice or puffed millet 1/2 cup nut or seed butter of choice (I use pistachio butter) 1/2 orange, juiced 1/4 cup vegan protein powder (optional) 1 teaspoon maca (optional) 3/4 cup vegan chocolate chips 1/2 orange, juiced 3 tablespoons coconut oil orange zest (optional, for topping) Gluten Free Paleo Vegan 12 Servings Ingredients:

12 Servings

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