This is a spin on the classic american confectionery, peanut butter cups. Peanut butter and chocolate is a great combo, but actually almond butter works better in this recipe. Almonds are also rice in vitamin E and contain less saturated fat than peanuts.
- Yield: 12 large cups, or 24 mini cups
- 1 cup (215 ml) coconut oil
- ¾ cup (60 g) unsweetened cocoa powder
- 4 tablespoons agave syrup
- 1 tablespoon stevia (or 2 more tablespoons agave syrup)
- dash of vanilla extract
- 4–5 tablespoons almond butter
- 1 teaspoon nutritional yeast
- pinch of salt (if using unsalted almond butter)
- 12-hole muffin pan, or 24-hole mini muffin pan, lined with paper cases
- Put the coconut oil in a saucepan over low heat and allow to melt. Stir in the cocoa powder, agave syrup, stevia, if using, and vanilla extract until you have smooth liquid chocolate. Divide one third of the mixture between the muffin cases and put the whole muffin pan in the freezer until the mixture has solidified – about 5 minutes.
- Meanwhile, mix the almond butter, nutritional yeast and salt, if needed, in a bowl.
- Remove the muffin pan from the freezer and place a generous teaspoon of the almond-yeast mixture in the centre of each base of frozen chocolate, then flatten it slightly with your fingers. Pour the remaining melted chocolate over the almond-yeast mixture. Put the whole muffin pan in the freezer again until the mixture has solidified about 10 minutes.
- Remove the almond butter cups from the freezer just before serving to get them at their most firm and crisp. If you store them in the freezer or fridge, they will keep for 3–4 weeks (unless you devour them before!).