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Super Versatile Chocolate Almond Butter Cups [Vegan, Raw, Gluten-Free]
I found a tub of cold pressed cacao butter and about seven jars of nut butter (shameful) in my cabinet so, as a chocolate addict, you can probably guess what happened next. You can of course use regular chocolate if you don’t want to make your own – just melt... Read More
Ingredients You Need for Super Versatile Chocolate Almond Butter Cups [Vegan, Raw, Gluten-Free]
How to Prepare Super Versatile Chocolate Almond Butter Cups [Vegan, Raw, Gluten-Free]
- Melt the cacao butter. Place a heatproof bowl over a saucepan of boiling water and add the cacao. Stir until melted. Add the cacao powder and stir until combined.
- Add the maple syrup, maca, vanilla and salt. Taste, adding more maple syrup if desired.
- Line a muffin tin with paper muffin cases and spoon 1 tbsp of chocolate into each one.
- Set in the fridge to harden, about 20 minutes.
- Once hardened, using a teaspoon measure add 1 tsp of almond butter on top of the chocolate and smooth it out.
- Spoon more chocolate over the top of the almond butter, sprinkle on the hemp seeds or cacao nibs.
- Put the almond butter cups into the fridge to harden. Once hardened, remove them from the muffin tray and store in an airtight container to keep fresh.
Notes
Just a warning – because of the cacao butter and coconut oil these melt incredibly fast – so shove them into your mouth quick.


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