Did you notice the double use of chocolate in the title? That’s not an error.
So, what is it about being in love or falling in love that makes us want to feed our sweethearts decadent treats? I’m sure there’s a touch of nurturing in there, and a dash of wanting to impress with our cooking skills – but perhaps it’s really that we want them to associate sweetness with us? Sugar is sweet, we’re sweet…Sugar is addictive, love is certainly addictive…
Whatever the reason, these incredibly chocolatey and sweet (without refined sugar, BTW) treats are perfectly Valentine-y candies. Filled with love. And apricots. Sharing the chocolate love at Virtual Vegan Linky Potluck!
Some other Valentine’s Day-worthy treats from An Unrefined Vegan:
- Red Velvet Waffles with Cream Cheese Sauce
- Raw Carrot Cake & Cream Cheese Hearts
- Raw Cherry-Chocolate-Coconut Cookies
- Valentine Chocolate-covered Beet Pretzels with Sea Salt & Cacao Nibs
- Chocolate Apricot Truffle Chocolate Cups
- Peanut Butter & Jelly Bars or Bark
- Chocolate Sweet Potato Spice Cake
- Mint Chocolate-Mint Pudding
- Heart-shaped Cherry, Chocolate & Almond Ricotta Hand Pies
- Orange Triple Chocolate Chocolate Chip Cookies
Vegan Chocolate Apricot Truffle Chocolate Cups
- Prep Time: 1440
- Cook Time: 60
- Total Time: 1500
- Yield: 20 1x
Sugar-free vegan chocolate cups filled with apricot chocolate truffle cream – and love.
For the chocolate apricot truffle filling
- 1 cup dried apricots, roughly chopped
- 1 cup non-dairy milk (I use almond)
- 1 heaping Tbsp. cocoa or cacao powder
- 3/4 cup unsweetened vegan chocolate, melted
For the chocolate
- 3 – 3 1/4 cups stevia-sweetened, vegan semi-sweet chocolate chips (I use Lily’s Sweets brand)
- 1/4 cup or so of chopped dried apricots, for garnish
- 1/4 cup or so of roughly chopped pecans or your favorite nut, for garnish
- In a high-speed or regular blender, process the apricots, milk, and cocoa until very smooth. When the chocolate is melted, pour into the blender and process again until thoroughly combined. Pour mixture into a glass container, cover, and chill overnight or at least for several hours. It will firm up to almost truffle consistency.
- Line 20 muffin cups with silicon cups. Gently melt the 3+ cups chocolate chips in a double boiler. You’ll want to keep the burner on the lowest setting while you fill the cups with chocolate.
- Taking a heaping+ teaspoon of melted chocolate for each muffin cup, pour/drizzle the chocolate all along the bottom of each silicon cups. If you’re extra fancy, bring some of the chocolate up along the sides. This will be the bottom of the chocolate cups. When all of the cups have their layer of chocolate, place the muffin tins in the refrigerator to firm. This only takes a few minutes.
- After the chocolate has firmed, divide the apricot truffle mixture between the 20 cups. Using wet fingers or the back of a spoon, gently flatten the truffle mixture. It doesn’t have to be perfect – lumpy chocolate cups taste just as yummy as perfectly flat ones!
- Now you’re ready to drizzle on the top part of the chocolate cups. Check the consistency of the remaining melted chocolate. If it’s become too thick, you can add in a small amount of coconut oil. Again, using a teaspoon+ of melted chocolate, pour and drizzle over top each of the filled cups. Try to completely cover the tops with chocolate and then tap the cups on the counter so that the chocolate comes down along the sides of the cups and flattens slightly on the top. Before the chocolate has a chance to firm up, garnish the top of each cup with the chopped apricots and/or pecans.
- Place the muffin tins back in the refrigerator to set. Once set, they’re ready to eat! Store remaining chocolate cups in an air-tight container in the refrigerator.
- Serving Size: 20
- Calories: 191
- Sugar: 14
- Sodium: 15
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 2
- Cholesterol: 0
Annie these are gorgeous! They look so rich and decadent and of course, double chocolate anything has my vote! These would surely impress any man on Valentine’s Day! Love that creamy chocolate filling!
I could eat the filling all by its lonesome! So rich and good :-). xoxo
These look so good, Annie!
These look SO good and your photos are wonderful as always!
Thank you, dear!
Absolute perfection. From the recipe to the photos, to the CHOCOLATE times two. YUM.
So not to ruin the mood here but the connecting townhouse to our’s had a ‘sewage spill’ Monday………..we were not effected, the house on the other side of them was. Enough said. Very grateful this week and the clean up trucks just keep a comin’ with bags and hazardous waste suites, etc. You get the picture. I really needed a post like this to take my mind of the steady flow next door right now. You’ve done it Girlfriend. I’m only dreaming of having a dozen of these on my plate right now. Love the apricots and I’m someone who has to have nuts or fruit with my chocolate to make it to a second bite so these are just PERFECTION my dear !!
Wow. What a…mess! I’m glad that your place wasn’t effected, but yikes! Chocolate does have a way of making everything better :-).
Love love love!!! I’m excited for these, who knew dried apricots could have such luscious chocolatey uses?!
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They look so delicious, I’m sure they taste as well delicious. Thanks for sharing.
These look incredible. I love the contrasting textures of chocolate and filling, and since apricots with dark chocolate is one of my favourite combinations I would probably gorge on these.
Oh Wow! These look incredible! Love how clean and easy the ingredients are. No crap in these little chocolate cups of heaven 🙂 Putting these on my list of yummy things to try 😀
Apricot chocolate truffle! So decadent. I will have to give these a try, they look divine.
So beautiful! I love that you used apricots instead of the usual dates, must bring a great brightness to these 🙂
I made these tasty pretty beauties! they came out perfectly! It was the 1st time I made such yummy things!! xxx
I’m so glad, Sophie!
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