Dark Chocolate Ganache Cups

Dark Chocolate Ganache Cups

These little ganache cups are the perfect make-ahead dessert and made from natural plant-based ingredients. 



100g ground almonds

70g rolled oats

2-3 tbsp maple syrup

2 tbsp coconut oil

Pinch of salt

1 tbsp cacao nibs, plus extra to sprinkle


70g Create with Firetree Vanuatu 72% cocoa easy melt pieces, no need to chop

1/2 x 400ml tin full-fat coconut milk


  1. Grease a 6-hole muffin tin.

  2. Add all the ingredients for the base into a mixing bowl.

  3. Stir everything together until well combined and you have a rough dough.

  4. Using a teaspoon, divide the mixture between the muffin tin holes and press down firmly into the moulds. Set aside.

  5. Meanwhile, for the ganache, add the Firetree easy melt pieces to a small mixing bowl. No need to chop them. 

  6. Gently heat the coconut milk in a small saucepan until it begins to bubble. Remove from the heat and pour this over the Firetree easy melt pieces.

  7. Stir gently until you have a smooth ganache. Pour a thin layer of this over each of the oat bases.

  8. Sprinkle with cacao nibs and leave to set in the freezer for around 2 hours. Remove from the moulds and enjoy.

Top Tip: You can make these ganache cups up to 1 month ahead and simply defrost just before serving.

 Dark Chocolate Ganache Cups

For more recipes from Elle Gibson, visit her Instagram profile here.

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