Recipe: American almond butter cups

peanut-cases-436

Method:

Add coconut oil and cocoa into a pyrex glass bowl and warm slowly. Once a paste has formed add the stevia extract, maple syrup, salt and vanilla. Stir until combined well – the mixture will be fairly thick.

While the chocolate mix is melting, prepare the filling. In a medium bowl, combine almond flour, almond butter, stevia and salt. Mix using a spatula or your hands. Adjust sweetness and salt to taste.

Using a melon baller, large spoon or piper, scoop heaping tablespoons of the chocolate into mini muffin case. Use your thumb to make a well in the centre.

Using a teaspoon, scoop almond butter mixture and form 1⁄2 inch balls. Push the almond butter balls onto the chocolate, flattening with your fingers. Coat with the chocolate mix if you like although you may need a little more than above ingredients to cover them all.

Transfer to the fridge and chill for 30 minutes.

Remove from fridge. Using a thin knife, run the blade around the edge of a cup and pop it out. Or use silicon cases.

Store almond butter cups in an airtight container in the fridge or freezer.


 

Almond butter cups

Ingredients:

Chocolate coating

6 tbsp cocoa

3tbsp coconut oil

1/8 – 1/4 tsp sugar/sweetener (to taste)

1tsp maple syrup (to taste)

1/4 tsp sea salt, fine

1 tsp vanilla extract

 

Almond butter filling

1/2 cup Almond butter

1/2 cup Almond flour

1/8 – 1⁄4 tsp sugar/sweetener

1 pinch of finely ground sea salt


 

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