I'm not big on desserts. The customary after lunch and dinner "sweet thing" as I was growing up in rural Philippines was either some slices of ripe mango or maybe some bananas, usually from our backyard. Chocolates were unheard of then.

Lately, I've been making desserts for the occasional indulgence to serve to friends and relatives. I find that sweets usually get a lot of people excited. I try to pick good ingredients. Personally, desserts should only be enjoyed once in a while and not an everyday fare.

I've been experimenting on chocolate cups lately...with different fillings. First I tried almond butter but the hubby thought it was "too rich" for his taste. Then at another time, I used homemade cranberry jam with a mix of nut butter which some of my co-workers enjoyed... but it still wasn't perfect for me and the hubs.

Then a few days ago I was inspired... PERSIMMON! It's my favourite fall fruit so why not? Combined with cashew into a mousse-like consistency makes a perfect filling. So I made it and my husband loved it! Freshncrunchy turned one year and we're celebrating it this weekend.

Chocolate Cups with Creamy Persimmon Filling
Ingredients (Preferably Organic)

Makes 10-12 small cups

Chocolate:
1/2 c. raw cacao powder
1/2 c. coconut oil
2 Tbsp. cacao butter, shaved
1/2 tsp. vanilla powder
1/3 c. maple syrup or your choice of sweetener
a pinch of salt

Filling:
1/4 c. raw cashew
1 large (or 2 small) Fuyu persimmon, peeled and chopped
2 Tbsp. lemon juice

Method:
1. Prepare the filling by crushing the cashews into powder using a personal blender like a Nutribullet (for quick processing and easy clean up). Add the chopped persimmon and lemon juice and process until creamy and smooth. It should be thick like a mousse. Refrigerate the mixture until ready to use.
2. To make the chocolate, melt the coconut oil and cacao butter in a double boiler or by placing them in a bowl over a pot of simmering water. Add the cacao powder, vanilla and salt then the maple syrup and whisk to combine well.
3. Line a 12-hole muffin tin with cupcake papers. I had the large size ones so I was able to make 11 pieces. Pour about 2 tsp. of the liquid chocolate into the bottom of cupcake papers, or at least enough to cover the bottoms. Put in the freezer for 10 minutes or until the chocolate hardens.
4. Place about 2-3 teaspoons of the filling onto each chocolate base. Spread and smooth the filling by using the back of a teaspoon but making sure it does not go to the edges. Cover with the remaining liquid chocolate. Put back in the freezer for 20-25 minutes to harden. Enjoy! Store any leftovers on a sealed container in the freezer.

Suggestions:

You can omit the cacao butter if it's not available. It just adds a deeper flavour to it. Coconut oil should work on its own...just add 2 more tablespoons.