Did you notice the double use of chocolate in the title? That’s not an error.
So, what is it about being in love or falling in love that makes us want to feed our sweethearts decadent treats? I’m sure there’s a touch of nurturing in there, and a dash of wanting to impress with our cooking skills – but perhaps it’s really that we want them to associate sweetness with us? Sugar is sweet, we’re sweet…Sugar is addictive, love is certainly addictive…
Whatever the reason, these incredibly chocolatey and sweet (without refined sugar, BTW) treats are perfectly Valentine-y candies. Filled with love. And apricots. Sharing the chocolate love at Virtual Vegan Linky Potluck!
Some other Valentine’s Day-worthy treats from An Unrefined Vegan:
- Red Velvet Waffles with Cream Cheese Sauce
- Raw Carrot Cake & Cream Cheese Hearts
- Raw Cherry-Chocolate-Coconut Cookies
- Valentine Chocolate-covered Beet Pretzels with Sea Salt & Cacao Nibs
- Chocolate Apricot Truffle Chocolate Cups
- Peanut Butter & Jelly Bars or Bark
- Chocolate Sweet Potato Spice Cake
- Mint Chocolate-Mint Pudding
- Heart-shaped Cherry, Chocolate & Almond Ricotta Hand Pies
- Orange Triple Chocolate Chocolate Chip Cookies
- 1 cup dried apricots, roughly chopped
- 1 cup non-dairy milk (I use almond)
- 1 heaping Tbsp. cocoa or cacao powder
- 3/4 cup unsweetened vegan chocolate, melted
- 3 - 3 1/4 cups stevia-sweetened, vegan semi-sweet chocolate chips (I use Lily's Sweets brand)
- 1/4 cup or so of chopped dried apricots, for garnish
- 1/4 cup or so of roughly chopped pecans or your favorite nut, for garnish
- In a high-speed or regular blender, process the apricots, milk, and cocoa until very smooth. When the chocolate is melted, pour into the blender and process again until thoroughly combined. Pour mixture into a glass container, cover, and chill overnight or at least for several hours. It will firm up to almost truffle consistency.
- Line 20 muffin cups with silicon cups. Gently melt the 3+ cups chocolate chips in a double boiler. You'll want to keep the burner on the lowest setting while you fill the cups with chocolate.
- Taking a heaping+ teaspoon of melted chocolate for each muffin cup, pour/drizzle the chocolate all along the bottom of each silicon cups. If you're extra fancy, bring some of the chocolate up along the sides. This will be the bottom of the chocolate cups. When all of the cups have their layer of chocolate, place the muffin tins in the refrigerator to firm. This only takes a few minutes.
- After the chocolate has firmed, divide the apricot truffle mixture between the 20 cups. Using wet fingers or the back of a spoon, gently flatten the truffle mixture. It doesn't have to be perfect - lumpy chocolate cups taste just as yummy as perfectly flat ones!
- Now you're ready to drizzle on the top part of the chocolate cups. Check the consistency of the remaining melted chocolate. If it's become too thick, you can add in a small amount of coconut oil. Again, using a teaspoon+ of melted chocolate, pour and drizzle over top each of the filled cups. Try to completely cover the tops with chocolate and then tap the cups on the counter so that the chocolate comes down along the sides of the cups and flattens slightly on the top. Before the chocolate has a chance to firm up, garnish the top of each cup with the chopped apricots and/or pecans.
- Place the muffin tins back in the refrigerator to set. Once set, they're ready to eat! Store remaining chocolate cups in an air-tight container in the refrigerator.