Maple Ginger Chocolate Cups

Almond Ginger Shell:

• 1 cup almonds (or almond flour for a finer texture)
• ¼ cup oats (gluten-free if needed)
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon ground ginger
• A pinch of salt

Chocolate Ganache Filling:

• 1 cup dark chocolate chips (dairy-free)
• ½ cup coconut milk (full-fat for creaminess)
• 1 teaspoon vanilla extract

Coconut Whip Topping:

• 1 can coconut cream (chilled overnight)
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract

Garnish:

• Dried ginger pieces
• A drizzle of maple syrup

1. Prepare the Crust: In a food processor, blend the almonds and oats until they form a coarse meal. Add the melted coconut oil, maple syrup, ground ginger, and salt. Blend until well combined and sticky.
2. Form the Cups: Press the mixture firmly into silicone cupcake molds or a muffin tin lined with parchment cups, creating a thick, even layer on the bottom and sides.
3. Freeze to Set: Place in the freezer for about 20 minutes until firm.

1. Melt the Chocolate: In a small saucepan, heat the coconut milk until just simmering. Remove from heat and pour over the dark chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Mix in the vanilla extract.
2. Fill the Cups: Pour the chocolate ganache into the chilled almond ginger shells, filling each cup almost to the top.
3. Chill to Set: Place back in the freezer for about 30 minutes until firm.

1. Whip the Coconut Cream: Scoop the chilled coconut cream into a bowl, leaving the liquid behind. Add maple syrup and vanilla extract. Whip with an electric mixer until light and fluffy.
2. Pipe the Dollop: Using a piping bag or spoon, add a beautiful white dollop of coconut whip on top of each chocolate cup.

1. Add the Finishing Touches: Place a small piece of crystallized ginger on top of each dollop. Drizzle lightly with maple syrup for an elegant finish.
2. Serve: Enjoy these decadent treats chilled. Store in the fridge for up to a week or in the freezer for a firmer bite.