Directions
- About a day before you plan to make this recipe place the cans of coconut milk in the refrigerator.
- Once ready to make the recipe, open the cold cans of coconut milk and carefully take the solidified coconut cream, and place it in a bowl. Reserve in a cool place. Keep the coconut milk cool for later use.
- In a double boiler melt the chocolate. Stir until smooth.
- Using a brush, brush the bottom and sides of one of the twelve cups of a silicone mini-muffin pan with the melted chocolate. You should have some melted chocolate left over, reserve on the side.
- Place the mini-muffin pan in the freezer for 30 minutes.
- Carefully unmold the chocolate cups.
- In a small bowl, dissolve 30 mL (2 tbsp) of Caf-Lib in boiling water.
- In the food processor container, place the cashew butter, 1/3 cup (80 mL) coconut cream, remaining melted chocolate, dissolved Caf-Lib, maple syrup and vanilla. Emulsify until a smooth texture is obtained.
- Divide the nut butter mixture into the chocolate cups. Reserve in the fridge for 15 minutes.
- In a bowl, whisk remaining coconut cream with vanilla at high speed until stiff peaks are obtained.
- Garnish the bites with dollops of whipped coconut cream. Sprinkle with cocoa and some granules of the Caf-Lib. Keep in cool until serving.