Dark Chocolate Cashew Butter Cups with Orange Chia Marmalade
February 11, 2019
Yields 8 chocolates
Orange Chia Marmalade
3 oranges, cara cara or navel, (I used a combination of both) zested
1 tablespoon granulated sugar
2 tablespoons plus 1 teaspoon white chia seeds
1. Segment the oranges over a bowl collecting all the juice. Transfer the juice to a small saucepan.
2. Add the sugar to the juice, bring to a boil and cook until reduced to 1/4 cup. Transfer reduced juice to a small bowl and let cool.
3. Put the oranges into a food processor and pulse several times until coarsely chopped. Transfer the chopped oranges to a medium bowl, stir in the reduced juice, 1 teaspoon of zest and chia seeds and mix until combined. Cover and refrigerate until the jam thickens, at least 4 hours and up to 24 hours.
1/3 cup granulated sugar
2 tablespoons cup quinoa
1. In a small non-stick sauce pan, combine 1/3 cup granulated sugar with 3 tablespoons of water. Cook, over high heat, without stirring, until the sugar turns a medium-golden brown, about 6 minutes. Stir in the quinoa with a fork and cook for 30 seconds longer until it deepens in color.
2. Carefully pour the quinoa brittle* onto a baking sheet that has been lined with a Silpat or unto a nonstick sheet pan that has been liberally sprayed with nonstick cooking spray. Separate quinoa quickly with a fork and set aside to harden.
*The leftover quinoa brittle is delicious to snack on or folded into ice cream.
Chocolate Cashew Butter Cups
8 ounces high quality bittersweet chocolate, such as ghirardelli and guittard
1 teaspoon coconut oil
3 tablespoons cashew butter, such as Reginald’s Homemade Cashew Nilla Cashew Butter
3 tablespoons orange chia marmalade*
Pink sprinkles, for garnish
Quinoa brittle, for garnish
Flaky sea salt, for garnish
1. Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot and add your chocolate chips or chopped chocolate bar to the bowl. Keep the pot over low heat and stir the chocolate with a rubber spatula until silky smooth. Stir in coconut oil and let the chocolate cool for 5 minutes.
Tip: After removing your bowl from the double boiler, take a towel and wipe the bottom dry. You don't want to risk any water finding its way into your bowl. Water is chocolate's worst enemy and will cause it to seize so you want to avoid water touching it all costs.
2. Put a Silpat silicone mini muffin pan on top of a half sheet pan. Fill 8 cups with a ½ -ounce (1 tablespoon) of the melted chocolate and using a small spoon or small offset spatula, pull some of the chocolate up the side of the liner, this will ensure that the cup forms properly and that the cashew butter will not ooze out (although some may and that is ok.) Place in the freezer for 15 minutes so the chocolate can set.
3. Remove the pan from the freezer and fill each cup with 1 teaspoon of the cashew butter and 1 teaspoon of the marmalade. Top each with another ½-ounce (1 tablespoon) of the chocolate and gently tap the pan to smooth the top and get out any air bubbles. Garnish with quinoa brittle, sprinkles and or sea salt. Freeze for an additional 15 minutes. Serve immediately or keep in the refrigerator, in a container with tight fitting lid until ready to eat.
*Leftover marmalade is delicious on crackers, toast or topped on yogurt.