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Superfood Chocolate Cups

rich & chocolatey

These Superfood Chocolate Cups aren’t too sweet, but they are rich, chocolatey, tart and packed with vitamin C and antioxidants.


⅔ Cup Navitas Naturals Cacao Powder
1 Tbsp Mesquite Powder
¼ Cup Navitas Naturals Goldenberries (+ 1 Tbsp)
16 Navitas Naturals Cashew Whole Nuts (halved)
¼ Cup Coconut Oil
6 drops chocolate Stevia
3 Tbsp Raisins
Water to soak


Soak the goldenberries and raisins in water for about 1 hour, until softened.

Make the chocolate by melting the coconut oil over low heat, then stirring in the cacao powder, mesquite powder and stevia. Spoon 1/3-1/2 of this melted chocolate into the bottom of 8 muffin liners. You want to make sure the entire bottom of the cups are coated as well as moving some of the chocolate up the sides.  Move to the fridge to harden and set aside the rest of the chocolate for later.

Drain the golden berries and raisins, reserving the soaking water. Pulse the soaked golden berries, raisins and 2 tbsp of the soaking water in a food processor until a paste forms. Spoon about 1 tsp of this mixture into each of the cups. Then press 2 cashew halves into each cup on top of the golden berry paste. You want to try and flatten the centers as much as possible so it's easier to coat the tops in chocolate.

Take the chocolate you set aside before and spoon it on top of the golden berry mixture and cashews. You want to make sure each top is completely covered, making sure you get right to the edges. Otherwise when it hardens there will be gaps in the chocolate.

Put them back in the fridge for about 30 minutes to harden. When done, remove from the wrappers and munch!

Chef's Notes

These cups easily melt, so be sure to store in the fridge until just before serving.

Recipe and photo courtesy of the Veggie Nook.

Yield: 8 cups

Submitted By

Gabrielle Ouimet