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
  1. Bring a small saucepan with about 1 cup of water to a low simmer
  2. Break the dark chocolate into small even pieces in a metal bowl large enough to sit over the saucepan without touching the water
  3. Place the bowl over the water and stir until melted, turn the heat off
  4. 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
  5. Place on a tray and repeat until almost half the chocolate is used (approx 8-12 depending on the size)
  6. Place the tray in the freezer to set
  7. 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
  8. 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
  9. Spoon approximately 1 tsp of the remaining melted chocolate to cover the moulds
  10. Place 1 baby mint leaf & 1 raspberry on top
  11. Place back in the freezer for 5 mins to set
  12. Store in the fridge in a covered container, keeps well for a few days
  13. Leave the mint sprigs out if you want to make this a day or 2 ahead as they will wilt in the fridge.
  14. Enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/raspberry-chocolate-nut-butter-cups/