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!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/raspberry-chocolate-nut-butter-cups/