Chocolate Almond Dessert Cups
Indulge in these rich and moist Chocolate Almond Dessert Cups—perfectly portioned, naturally sweetened, and gluten-free. With a deep cocoa flavor and a soft, fluffy texture, these treats are as wholesome as they are delicious!
Ingredients
Dry Ingredients:
- ½ cup almond flour or substitute with coconut flour for a different texture
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup almond milk or any plant-based milk of choice
- ½ cup natural sweetener honey, maple syrup, or agave syrup
- 1 teaspoon vanilla extract
Optional Add-Ins and Toppings:
- ½ cup chopped nuts walnuts or pecans for extra crunch
- ½ cup fresh berries for a burst of natural sweetness and color
- A pinch of cinnamon or nutmeg to elevate the flavor
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Lightly grease your ramekins or dessert cups with non-stick spray or coconut oil for easy removal.
Mix the Dry Ingredients
- In a medium bowl, sift together almond flour, cocoa powder, baking powder, and salt to remove lumps and ensure even distribution.
- Tip: Stir gently to avoid over-mixing, which can affect texture.
Combine the Wet Ingredients
- In another bowl, whisk together almond milk, natural sweetener, and vanilla extract until smooth.
- Note: A small whisk or fork helps blend the mixture efficiently.
Merge and Stir
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously with a spatula.
- Avoid over-stirring—a few lumps are okay for a soft, moist texture.
Fill the Dessert Cups
- Spoon the batter evenly into prepared ramekins, filling each about ⅔ full to allow for rising.
- Optional: Sprinkle chopped nuts or a pinch of cinnamon on top for added flavor.
Bake to Perfection
- Place ramekins on a baking tray and bake for 15-20 minutes.
- Check for doneness by inserting a toothpick in the center—it should come out clean.
- Visual Tip: The tops should be slightly firm with a light golden-brown hue.
Cool and Serve
- Let the dessert cups cool for 5 minutes before serving.
- Garnish with whipped cream, fresh berries, or a drizzle of honey for an extra treat.
Video
Notes
Make it vegan: Use maple syrup or agave instead of honey.
For extra richness: Add a handful of dark chocolate chips into the batter.
Storage: Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.
For extra richness: Add a handful of dark chocolate chips into the batter.
Storage: Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.