Spring treat! almond butter cups!

Spring treat! almond butter cups!

This is from the lovely Maggie Savage @Sheletthemeatcake! I tweaked it a few weeks ago to be nut free however I thought I would revisit without altering(which is really hard not to do!!)

These definitely need to be refrigerated! A sneaky little late night goodness or a simple after meal treat for the little ones!

Here you go lovelies x

Spring treat! almond butter cups!

September 27, 2016

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Ingredients
  • ** Chocolate layer **
  • 100g 70% Lindt Chocolate
  • 4tbs maple syrup
  • 4tbs coconut oil
  • pinch sea salt
  • ** Almond butter layer **
  • 2/3 cup almond butter (see recipe below)
  • 1/4 cup maple syrup
  • 1tbs coconut oil
  • pinch sea salt
Directions
  • Step 1 Place chocolate in a bowl and place over pot of hot water on stove. Once chocolate has melted completely add maple syrup, coconut oil and sea salt and combine gently until mix is smooth.
  • Step 2 Drop choc mixture into muffin cups or silicone mini muffin pans just enough to form a base
  • Step 3 Place into freezer to harden
  • Step 4 Make the almond butter filling: combine the almond butter, coconut oil, maple syrup & salt in food processor. Mix to smooth paste.
  • Step 5 Drop almond mix (about 1/2 teaspoon) onto hardened chocolate base
  • Step 6 Top with the remaining chocolate mix and return to freezer to harden
  • Step 7 Once hardened, take out of moulds and keep in the freezer(or fridge)

Almond Butter

September 27, 2016

This butter is best kept in the fridge.

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Ingredients
  • 2 cups almonds
Directions
  • Step 1 Place almonds into food processor bowl – turn on high and blend, scrape down repeat. Have patience as this one does take some time – add a drop of olive oil to speed up the process(not too much though)


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