Monday, July 30, 2012
Chocolate Orange Cups
1 cup coconut oil
Juice/zest of one orange
1/2 cup sugar
2 1/4 cup flour
1/4 tsp salt
Combine ingredients well. Place in refrigerator 10-15 minutes. If you chill the dough longer, you will need to let it sit out a bit so it become pliable.
Roll the dough into walnut sized balls. Press them into mini muffin tins and press down with your thumb so dough forms a cup. Bake at 350 for 13 minutes.
While cookies are baking put together the filling ingredients.
The filling makes a double batch. Save the remainder and eat it. Double the cookie shells or do what I did.
Fudge Filling Fills 48 candies or cookies
1 2/3 cup melted chocolate chips
1 pkge of silken tofu
3 TBSP cocoa powder
2 TBSP agave
2 TBSP non-dairy milk
1 tsp vanilla
1/8 tsp salt
Blend together until a chocolatey silky deliciousness forms.
When the cookie shells are cool. Place a dollop of chocolate cream in each one. Refrigerate until firm and store them there.
With the remainder of the chocolate filling make delicious mint cups. Add 1/4 to 1/2 teaspoon mint extract and stir well. Error on using too little mint rather than too much. If you want more minty flavor you can add it, but you can't undo overminty.
Melt additional chocolate chips with a bit of coconut oil. Stir.
Fill foil candy cups, silicone molds, greased mini muffin tins with melted chocolate chips. Spread chocolate in cup until the chocolate becomes a cup. Place in fridge until they cool and harden. Remove and with a bag with a hole in the corner, a spoon, whatever, fill the cup with fudge. Return to fridge.