Chocolate Mango Cups

Gluten, Dairy, Egg, Nut and Refined Sugar Free
Makes 4-6 cups

Mango – the taste of summer 💛🤎💛

INGREDIENTS:

BASE INGREDIENTS:

• 65g (½ cup) sunflower seeds* (see notes)
• 50g (⅓ cup) pitted dates
• 10g (¼ cup) coconut chips/flakes
• 1 tablespoon tahini*
• 30g (¼ cup) coconut flour
  
  
  

MANGO FILING INGREDIENTS:

• 1 tablespoon gelatin powder
• 100g (½ cup) coconut cream/coconut yoghurt
• 1½ medium sized mangoes (flesh only)
• 1 tablespoon honey
• 1 teaspoon vanilla
  
  

CHOCOLATE INGREDIENTS:

• ½ avocado (flesh only)
• 20g cacao powder
• 30g honey
• pinch of salt
  
  
  
  

METHOD:


BASE METHOD:

1. Place all ingredients into a blender and blend until a crumbly consistency.
2. Divide into equal amounts, pressing into the base of your cups.
3. Put cups into the fridge to set while preparing mango.
   
   

MANGO FILING METHOD:

1. Sprinkle gelatin powder of the top of a few tablespoons of water in shallow bowl and set aside to bloom.**
2. In a blender, place remaining ingredients, and blend until smooth.
3. Empty blended mixture and gelatine into a small saucepan and on low-med heat, mix together until gelatine has dissolved.
4. In equal amounts, spoon mixture onto the base into the cups.
5. Place into fridge and set for 1-2 hours.
   
   

CHOCOLATE:

1. Blend together all chocolate ingredients until smooth.
2. Empty into airtight container until ready to serve.
3. Divide chocolate equally between cups and place some berries on top.
   
   

NOTES:

* Sunflower seeds and tahini can be swapped for any kind of nuts and nut butter if you can tolerate them.
** Blooming the gelatin helps the gelatin dissolve giving a much smoother result. This can be done in a few tablespoons of water while preparing the mango, or once the mango is blended sprinkle the powder on top and wait about 5 minutes before turning on the stovetop.