So my yoga training has very much monopolized my time, and although I’m so ecstatic for this opportunity (and can’t wait to blog about it) it has taken me away from being able to share with you here. So before too much time passes, I thought I would post this very decadent, delicious, yet healthy almond butter cup recipe that is perfect for summer weather because it requires no baking and uses ingredients that most people would have on hand.
This is like the healthy version of the Reese’s Peanut Butter Cup…..but better. It doesn’t contain any artificial flavours, colours or chemical stabilizers. Using a chocolate with a higher percentage of cacao increases the antioxidant content, and there’s no additional sugar or sweetener added so it does make it healthier than your traditional peanut butter cup. Is it a healthy indulgence I would eat daily? Absolutely not. Let’s be honest folks, it’s high in calories. BUT, if you know me, you know that a life without chocolate or healthy treats is not a life worth living. You gotta leave room for bites of deliciousness once in a while. And when you do, you can enjoy these without guilt because they are vegan, gluten-free and chemical free! This delicious recipe is from the lovely nutritionista Meghan Telpner who has loads of other delicious recipes on her website that you should check out!
Yours in chocolate,
Raw Chocolate Almond Butter Cups (makes 12 cups of deliciousness)
Modified slightly from Meghan Telpner‘s recipe
- 200 grams dark organic chocolate, 70% or greater
- 1/2 cup almond butter
- 3 tbsp. arrowroot flour/tapioca flour
- 1/2 tsp. pure vanilla extract or organic vanilla powder
- generous pinch of sea salt
- cacao nibs and sea salt for garnish
- Line 12-cup muffin tin with paper liners. This will make removing your chilled delish cups easy peasy.
- In a double boiler melt about 1/3 of the chocolate. I just used a small saucepan and a bowl that had a lip that sat right on the edge of the saucepan which suspended it above the water. Add only enough water so that the bottom of the bowl is not in contact with the water. You want it above the boiling water. Also, make sure no water gets in the chocolate as it will cause it to seize and get lumpy.
- Pour the melted chocolate in the 12 cups to coat the bottom. Place in the freezer to chill and harden.
- In the meantime, mix the almond butter, vanilla, arrowroot flour and salt in a small bowl. Form into 12 small flattened patties. Place one in each of the muffin cups.
- Melt the rest of the chocolate in the double boiler in the meantime and pour over patties. Use a spoon to coat and move the chocolate around to cover the patties. Sprinkle with cacao nibs or sea salt and place the tray back in the freezer to set for another hour or overnight.
- To store, remove the frozen cups from the tin. You can remove the paper liners before storing in a container or leave them on. Hide them in your freezer so you don’t eat them all at once!