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.
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RASPBERRY CHOCOLATE NUT BUTTER CUPS
Makes 8-12 approx
You will need:
- 100gmย 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
Method
- 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
Raspberry Chocolate Nut Butter Cups
Serves: 8-12 approx
Ingredients
- 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)
- ½ tsp sea salt
- 8-12 raspberries
- 8-12 baby mint leaves picked from the top of each sprig (optional)
- silicone mini muffin moulds
Instructions
- 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 ½ -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!
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