Almond butter cups
Inspired
Peanut Butter Cups, but so much better taste and health! To realize these little tarts filled with chocolate almond butter, I followed almost to the letter
recipe Meghan Telpner .
They are crisp, sweet and slightly salty, delicious! The only drawback is that because the chocolate is made from coconut oil, they should be kept in the freezer so they do not soften too much ... but one details when we know they will probably eaten when they are ready!
Almond butter cups
(for 8-10 mini muffin silicone)
chocolate
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1 / 3 cup (85 mL) cocoa powder ( ideally raw, but the regular unsweetened cocoa is just fine too)
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1 / 3 cup (85 ml) oil, coconut
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2 tablespoons (30 ml) maple syrup (or agave nectar)
almond filling:
-
1 / 4 cup (60 ml) butter, raw almonds (or other butter oilseed choice)
-
2 tablespoons (30 ml) coconut grinded coffee
-
1 tablespoon (15 mL) maple syrup (or agave nectar)
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1 pinch of salt
First step: find the molds. Mini silicone muffin cups are perfect, but the biggest would also do nicely. I've never tried it with paper muffin cups, but I think it would work too.
To make the almond filling, simply mix all the ingredients: butter, almonds, ground coconut, maple syrup and salt. Let idle for preparing chocolate.
For chocolate, melt in a bain-marie (water below should not boil, just slightly warm) coconut oil and maple syrup. When it is melted, remove from heat and add cocoa, stirring.
Finally, the assembly. Use half chocolate (while still warm) to cover the bottom of the molds. Let freeze a few minutes in the freezer and add a small scoop of almond filling before covering another spoonful of chocolate. With any luck it will remain a spoonful or two of chocolate to lick!
Let set in freezer for fifteen minutes, or until chocolate is hardened and removed from the mold easily. Store in freezer until ready to serve.
