For chocolate lovers, here are little fudgy cups that always make you reach for another. A soft almond and cacao base, topped with a rich, glossy glaze: pure indulgence, with no oven and no flour.
Fudgy brownie cups with a cacao glaze
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Ingredients
Base
- 2 cups soaked and dehydrated almonds
- 3/4 cup coconut nectar
- 1/2 cup cacao powder
- 1/4 cup coconut butter
- 1/2 teaspoon powdered vanilla
- 1/2 teaspoon Celtic salt
Glaze
- 1/4 cup coconut butter
- 1/4 cup cacao powder
- 1/4 cup honey
Method
- In a food processor, grind the almonds into a fine flour.
- Add the cacao powder and the salt, blend, then work in the remaining base ingredients until you have a smooth, pliable dough.
- Shape balls of about half a glass of dough and press each one into a small bowl or mould to form a cup. Chill while you make the glaze.
- If needed, soften the coconut butter in the dehydrator until it turns liquid again.
- Blend all the glaze ingredients in the food processor until smooth and glossy.
- Coat the cups with the glaze and return them to the fridge until it sets.
Tip
Shape the cups directly in small silicone muffin moulds: they come out far more cleanly and the edges stay neat. If the dough feels too crumbly to press, a teaspoon of melted coconut butter is all it takes to bring it back.
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FAQ: your questions about the fudgy brownie cups
How do you replace eggs in a brownie?
In a raw version like this one the question never even comes up: it is the nuts and the fat that hold the dough together, not the egg. In a baked brownie, one tablespoon of ground flaxseed mixed with three tablespoons of water and left for ten minutes replaces one egg. Apple purée, mashed banana or aquafaba play the same binding role, each with its own flavour.
What can you use coconut blossom sugar for?
In its liquid form, coconut nectar behaves like a syrup: it sweetens and binds at the same time, which is very handy in a raw dough. In its crystallised form, it replaces cane sugar weight for weight in almost any preparation, with a caramel note on top. It dissolves a little more slowly in cold liquids, so stir a bit longer.
How do you swap sugar for coconut blossom sugar in a recipe?
Use the same weight as white sugar, then adjust: its sweetening power is slightly higher, so you can usually cut it by ten to fifteen per cent. If you switch to the liquid nectar, keep the same volume but remove about two tablespoons of liquid per hundred grams replaced, otherwise the dough turns too soft.
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