Friday, 27 December 2013

Raspberry Chocolate Nut Butter Cups

Raspberry Chocolate Nut Butter Cups 

I love Chocolate Nut Butter cups, this version is one I make all the time, I do change up the toppings depending on what I have on hand. But I always make sure I have some dark chocolate & almond butter in the cupboard. I used to love Reese's Peanut Butter cups before going Paleo, the combination of sweet, salty & nutty is one of my favourites. This definitely is a happy replacement and a much better option although it is still a treat. I use dark chocolate and it's refined sugar free. This can also be made nut free by substituting the almond butter for sunflower butter or tahini.

Raspberry Chocolate Nut Butter Cups

Makes 8-12 approx

You will need:

  • 100gm good quality dark chocolate
  • 2 heaped tbsp almond butter (or sunflower butter/tahini for nut free option)
  • 2 tbsp raw honey (or sweetener of choice if fructose free is preferred)
  • 1/2 tsp sea salt
  • 8-12 raspberries
  • 8-12 baby mint leaves picked from the top of each sprig (optional)
  • silicone mini muffin moulds
  • Bring a small saucepan with about 1 cup of water to a low simmer
  • Break the dark chocolate into small even pieces in a metal bowl large enough to sit over the saucepan without touching the water
  • Place the bowl over the water and stir until melted, turn the heat off
  • Spoon approximately 1/2 -1 tsp of the melted chocolate into a silicone mould and swirl or fold the mould in half slightly to coat the sides of the mould about 5mm
  • Place on a tray and repeat until almost half the chocolate is used (approx 8-12 depending on the size)
  • Place the tray in the freezer to set
  • While the moulds are setting, place the almond butter (or sunflower butter/tahini if using), honey & salt in a small bowl and mix until well combined
  • Take the moulds out of the freezer (they should only need about 5 mins) and spoon about 1 tsp of the almond butter mixture per mould. I like to use the tip of a butter knife to help scrape the mixture in and pat it down slightly
  • Spoon approximately 1 tsp of the remaining melted chocolate to cover the moulds
  • Place 1 baby mint leaf & 1 raspberry on top
  • Place back in the freezer for 5 mins to set
  • Store in the fridge in a covered container, keeps well for a few days
  • Leave the mint sprigs out if you want to make this a day or 2 ahead as they will wilt in the fridge.
  • Enjoy!
If you enjoyed this recipe, please leave a comment xx

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