Last week a hankering for a sweet came upon me. What I really desired was a cream-filled bonbon but alas, I had not the correct type of mold. I do have silicon cupcake molds so I decided to try those. As I was collecting the ingredients I decided to throw a brownie base onto my fantasy treat. I don’t usually use maple syrup in my chocolates but I had some on hand from another project so decided to use that this time. Not raw but so delicious! I always forget how gorgeously maple syrup blends with raw cacao.
Cream-Filled Brownie Cups
Place cashews in a food processor. Process until finely chopped. While the food processor is running pour water in. Allow to process until creamy. Stop machine and add honey, lemon oil and salt and process until well-combined. Add vanilla creme & cacao butter and process again until creamy. Add lecithin to running machine and process just a moment more. Pour into a bowl and allow to set in the freezer while you make brownie base.
Add pecans to food processor and process for a moment. Add each ingredient individually and process for a moment until each ingredient has been added. Process until it clumps up a little.
Press a small amount of brownie base into a silicon cupcake wrapper until you’ve used up brownie batter. Allow brownie base to set in the freezer 5-10 minutes. Once set remove cream and brownies from the freezer. Put a tablespoon dollop on top of each brownie base. Put back in the freezer until chocolate topping is ready.