This a sort of take on Reese’s Peanut Butter Cups only better! This was a bit of an experiment – infact everything always is – sometimes they work and sometimes they don’t. But oh boy did these work well. These are THE best chocolates I have made yet. They have a rich dark outer shell with a chewy centre. They feel extremely decadent and naughty but infact are packed full of superfoods!
Almond Butter Cups
1 cup cacao butter (cut into rough chunks and placed in the cup)
3/4 cup cacao powder
1 tbl maca
1 tsp mesquite
5 tbl agave nectar
Almond Butter Filling
2 tbl almond butter
2 tbl raw agave nectar (maple syrup can be substituted)
pinch pink himalayan salt
I normally double boil the cacao butter to make it liquid but I simply didn’t have the time or patience for this so I put it in a pan and warmed it gently. (Double boiling involves placing the ingredient in a bowl and sitting that bowl in hot water to melt it gently. This ensures the food isn’t overheated or damaged). You can gently warm it on the hob/stove – providing you can dip your finger in and not burn yourself, then it shouldn’t damage the nutrient content too much.
So gently warm the cacao butter until melted and stir in the remaining ingredients to make the chocolate filling.
Pour small amounts into empty ice-cube trays, leaving enough room for 2 more layers being careful to reserve some chocolate for the 3rd layer. Freeze for 10minutes.
Combine all the almond butter filling ingredients in a mini-food processor. Take 1/2 a teaspoon of the almond butter filling and press down on top of each chocolate to create the 2nd layer of the cup. Then pour over the remaining chocolate filling and freeze for at least 30minutes before removing and devouring because you will!