Dark chocolate almond butter cups
- 1/2 cup natural almond butter (homemade or store-bought)
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 7 oz (195g) dark chocolate (at least 70% cacao)
Adapted from adashofcompassion.com
In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth. Place in the freezer while you make the chocolate coating.
Finely chop the chocolate. Place it in a double boiler, or a pot of simmering water with a heat-proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl. Heat over medium-low heat until chocolate is melted, stirring occasionally.
Place 12 mini cupcake liners in a mini cupcake tin. Spoon 1 teaspoon of melted chocolate into each liner. Tilt and twist each liner so the chocolate coats the sides of the liner (to about halfway up) and place back in the tin.
Take the almond butter filling from the freezer. Scoop out 1 teaspoon and gently roll it out into a ball between your palms. Place it in the centre of a chocolate-coated liner. Press the top down gently to flatten. Repeat with remaining filling.
Spoon another teaspoon of melted chocolate on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the almond butter ball. Top each cup with a few cacao nibs or flaked salt, if desired. Place the tin in the fridge to set.