Yesterday I was doing a clear out of one of our food cupboards and I found about seven jars of nut butters. Shameful.
I also found a tub of cold pressed cacao butter and 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 it on a double boiler and pour that into the muffin cases.
You can obviously sub any kind of nut butter for almond – I think cashew would be delicious! Feel free to top them with anything you like as well – shredded coconut, goji berries, all the magical stuff like that.
I’m using regular sized muffin cases but I think mini versions of these would be so cute!
Just a warning – because of the cacao butter and coconut oil these melt incredibly fast – so shove them into your mouth quick.
- 100g cacao butter
- 2 tsp coconut oil
- 4 tsp raw cacao powder
- 2-4 tbsp maple syrup or liquid sweetener, depending on how sweet you like it
- 1 tsp maca powder
- 1 vanilla bean, scraped
- Pinch of sea salt
- 40g nut butter of your choice – I used almond
- Hemp seeds, to top
- Cacao nibs, to top
- 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.