Salted Almond Butter Cups
I’ve been making raw dark chocolates for years with honey or agave syrup, but when I came across this recipe on Deliciously Ella’s site I was intrigued and just had to try it.
The saltiness of the chocolate, the distinct sweet flavour of pure maple syrup and the soft almond butter centre makes these some of the most delicious choccies I’ve made.
Ingredients
(Makes about 25 little chocolates)
100g of cacao butter
6 tablespoons of maple syrup
4 tablespoons of raw cacao powder
2 teaspoons of vanilla extract
2 big pinches of pink Himalayan salt (about 1/2 a teaspoon)
Almond butter for the filling
Method
Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the cacao butter melt.
Once the butter has melted stir all the other ingredients into it and let the mix start to thicken.
Spoon the mix into little chocolate moulds so that they’re half full, then place the moulds in the freezer for about an half an hour to set.
Take the moulds out the fridge and scoop some almond butter (or chocolate almond butter) into the centre of each one before covering them with another spoonful of chocolate. Place the moulds back in the freezer for an hour to set.
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