Really excited to share this awesome fusion dessert here on the the blog! Diwali is coming up and since everyone is socially distancing – going to celebrate on our own. Will miss seeing family and friends and going to the temple for the yearly feast.

Given we are celebrating on our own – I wanted to create a fusion dish that will last for a while. I like to eat my sweets little by little and have small portion sizes. That is what led me to try these cups!

Recipe

1. 1 1/3 cup of chocolate chips. Semi-sweet works best
2. 1 1/3 cup of cashew butter
3. 4 tablespoons of date syrup
4. 3 teaspoons of vanilla extract
5. 2 tablespoons coconut oil
6. handful of edible flowers
7. 1 muffin pan with liners.

Directions:

1. Prepare two parts first part is the chocolate and the second is the cashew butter.
2. In a double boiler add chocolate chips, 2 tablespoons of date syrup, 1 1/2 teaspoons date syrup, 1 1/2 teaspoons of vanilla extract, and 1 tablespoon of coconut oil. Let this melt.
3. Next add cashew butter, 2 tablespoons of date syrup, 1 1/2 teaspoons date syrup, 1 1/2 teaspoons of vanilla extract, and 1 tablespoon of coconut oil into a boil and mix well.
4. Add liners to muffin tin and then pour cashew butter mixture halfway. Next add chocolate to fill up the section. Add flowers on top as desired.
5. Let freeze for 3 hours and then it is ready to serve.