Sunday, 19 April 2015
Recipe: American almond butter cups
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
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