With a 5-ingredient whole-food base and topped with a layer of dark chocolate, these ginger and apricot cups are a winner! They also have 8g of protein per cup, so are filling as well as wholesome.
They are the perfect balance of flavour, texture, and nutrition. With minimal effort and some simple store-cupboard staples, you’ll have a delicious snack that not only satisfies your sweet tooth but also nourishes your body.
Like all my recipes, they are easy to make and are a good substitute for more processed snacks.
The sweetness of the apricots combined with the tang of the ginger is a great combination. The texture is soft and chewy, and they hold together beautifully.
Whether you’re looking for a snack to enjoy as an afternoon pick me up or a healthier dessert, these ginger and apricot cups tick all the boxes.
Why these ginger and apricot cups are Easy to make
These gorgeous little treats are really easy to make. Simply add the base ingredients to a food processor and once they are a sticky ball, it’s good to go. Then just divide the mixture into 12 pieces and press down into cupcake cases. They are good to eat as they are. Alternatively, you can melt some dark chocolate and add that to the top of each one and sprinkle over a few flaked almonds.
The recipe uses the following ingredients:
- Fresh ginger
- Unsulphured apricots
- Almond butter
- Almonds
- Shelled hemp seeds
- Dark chocolate
Fresh Ginger
Ginger has been used for centuries for its medicinal properties. Fresh ginger contains gingerol, which is the bioactive compound responsible for many of its healing properties so is a great thing to add in to smoothies or in sweet treats like this.
Tip: If you don’t have fresh ginger, you can substitute it with 2 teaspoons of dried ginger powder.
Unsulphured Apricots
Always try and use unsulphured, organic apricots if you can. Unsulphured apricots are free from the preservative sulphur dioxide, which is commonly used to keep dried apricots looking bright orange. Organic, unsulphured apricots are a darker brown colour so not as pretty – but better for you! Apricots are rich in fibre, and they are also an excellent source of vitamin A, which promotes healthy skin and vision.
Almond Butter and Almonds
Both almond butter and whole almonds help give the base of these cups great flavour and texture. Almonds are an excellent source of healthy fats, particularly monounsaturated fats. They are also rich in vitamin E as well as good sources of fibre and protein.
Shelled Hemp Seeds
Hemp seeds are often overlooked, but they’re a nutritional powerhouse. They are packed with omega-3 and omega-6 fatty acids. They are also a fantastic source of plant-based protein. Hemp seeds really don’t alter the finished flavour much at all – they are purely added for extra nutrition.
Dark Chocolate
Dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I opt for one that has minimal sugar and at least 70% cocoa solids. The base is sweet enough with the dried fruit, so the dark chocolate will balance this out well.
Storage and Shelf Life
These cups store really well in the fridge. You can leave them out of the fridge for a few hours easily. However, I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at least 10 days.
If you’d like them to last even longer, they can be kept in the freezer for up to three months.
Recipe Tips
- Unsulphured Apricots: Always opt for unsulphured, organic apricots. If your apricots are on the harder side, you can soak them in boiling water for 20 minutes. Drain before using.
- Dark chocolate: I use a dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
- Substitute Ginger If Needed: If you don’t have fresh ginger, 2 teaspoons of dried ginger powder will work as a substitute.
- Use a Food Processor: To make the mixture smooth and easy to work with, use a food processor. This will ensure your cups hold together well and have a uniform texture. You may struggle to blend the apricots in just a blender.
- Add Extra Toppings: Sprinkle extra shelled hemp seeds and/or flaked almonds over the chocolate layer before it sets. This adds a bit of crunch and enhances the flavours even more.
Try them for yourself and let me know what you think in the comments!
If you liked these ginger and apricots cups, then you’ll love these recipes:
Ginger and Apricot Cups
Equipment
Ingredients
Base ingredients:
- 1½ cups unsulphured dried apricots (195g)
- ½ cup almond butter (120g)
- 1½ cups raw almonds (210g)
- ¼ cup shelled hemp seeds (35g)
- Thumb sized piece of fresh ginger grated
Topping ingredients:
- 125 g dark chocolate
- Optional: flaked almonds to top
Instructions
- Add all the base ingredients to a food processor and blend until they form a sticky ball. If it doesn’t come together, add 1-2 tbsp of water and keep blending.
- Separate into 12 pieces and press down into cupcake cases or a silicone cupcake tray. Melt the chocolate and add a spoonful to the top of each cup. Refrigerate to harden for about 30 minutes.
Notes
- These cups store really well in the fridge. They’ll last for at least 10 days.
- They can also be kept in the freezer for up to three months.
where on earth do you get almond butter please?
Hi Jane, most supermarkets sell it – look in the peanut butter section!