“Chocolate & vanilla swiiiiiirrrrrllll” Anyone else an Orange is the New Black fan? I’m a bit of an addict. I know that the swirl song doesn’t have anything to do with food, but hey – it inspired me to make these awesome sauce swirl cups.
With the holiday craziness having died down, I’m finding myself wanting to be more creative with food, especially desserts. I can’t bake to save my life, but no-bake treats are a specialty of mine. I think I brought my game to the next level with these sweet treats.
Chocolate Coconut Swirl Cups (makes 6 cups)
1 cup pecans
1 cup of dates, pitted
1 tsp shredded, unsweetened coconut
1 tsp cocoa powder
1 tsp of water (only if the mixture seems dry)
Place the pecans in the food processor and pulse the nuts until they break down finely. Add the remaining ingredients, without the water, and process until the mixture sticks together in a big ball. If it’s too dry, add a bit of water.
Mould the mixture into 6 cupcake liners. If using silicone ones, grease them a bit with coconut oil to make sure they pop out without sticking. Place the prepared cups in the freezer.
1 dark chocolate bar, chopped (about a cup)
1/4 cup of coconut milk
Melt the chocolate on low-medium heat until almost completely melted and then remove from heat. Stir the mixture until it is perfectly smooth, then add the coconut milk and stir until well combined.
1 can of full fat coconut milk, chilled overnight in the fridge
Remove the coconut milk from the fridge, open the lid and scoop out the solidified top into a bowl. Add a couple of tbsp of the liquid (reserving the rest for smoothies, etc) and beat with an electric mixer on low heat to begin, gradually working up to medium and beat for 4 minutes when the mixture looks like whipped cream.
Take your prepared cupcake liners from the freezer, portion out the chocolate filling mixture between the 6 cups. Now using a small spoon, scoop out a little bit of the coconut cream and dot the chocolate mixture in a few places (small pinky-finger sized dots). Then take a toothpick and swirl it around for a marble effect. Freeze for 4 hours and keep frozen until ready to serve. Take them out about 5 minutes before you would like to enjoy them. I garnished them with cacao nibs & toasted coconut flakes.
They are slightly labour intensive, but definitely worth making when you want to bring that “wow” factory for someone.