Berry Cacao Buckini Chocolate Cups

Desserts Snacks

By Zoe Stephens

A delicious & chocolatey layered addition to any dessert platter, office morning tea, after-dinner dessert, or pick me up snack!

Beginning with a creamy Cashew Mylk chocolate layer, subtly sweet caramel chocolate layer, and finishing with a berry & cacao cereal mix topping.

Feel free to change up the toppings with fresh berries, coconut flakes, more chocolate layers, chia seeds, or nut butter!

Step 1Melt cashew mylk chocolate and spoon into each paper pan lined cupcake tin. Pop in the fridge for 30 minutes – 1 hour to set.
Step 2Once cashew mylk has set, melt caramel chocolate and spoon into each paper pan lined cupcake tin, on top of the cashew mylk chocolate.
Step 3Pop in the fridge for 20 minutes until partially set.
Step 4Add berry & cacao cereal topping to each cup.
Step 5Place in fridge for 4 hours or overnight, to completely set.
Step 6When ready to eat, take out of the cupcake tin and peel off the paper pan to reveal the delicious chocolatey layers! Enjoy! *you could also use silicone cupcake moulds to avoid using the paper pans!