Crunchy Almodbutter Cups
Author: 
Recipe type: Dessert
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 60g date paste (or dates)
  • 40g almonds (I used pealed almonds)
  • 90g dark almond butter
  • a dash of salt
  • 200g dark chocolate*
  • 10 muffin liners ( I recommend using silicon ones)
  • optional: cacao nibs for decorating
Instructions
  1. Preheat oven to 150°C. Place almonds on a baking sheet and roast for 10 minutes. Make sure to turn every few minutes. Remove almonds from oven and let them cool slightly before chopping them up into small chunks.
  2. Add date paste and almond butter into a food processor until smooth. Mix in the chopped roasted almonds and a generous dash of salt. The salt contrasts nicely with the sweet filling. Place the mixture in the freezer for about 1-2 hours.
  3. After two hours the mixture should be firm enough to be shaped into equally sized discs. They should be about 0.5 cm in thickness and slightly smaller than the diameter of the muffin liners. Place back in the freezer while melting the chocolate.
  4. Melt chocolate. If you plan to store the almond butter cups outside the fridge you should temper the chocolate otherwise tempering won’t be necessary in my opinion.
  5. Fill about one tablespoon of melted chocolate into each muffin liner. Place the almond disc in the centre of the chocolate top with another tablespoon of melted chocolate. Decorate with cacao nibs.
  6. Place almond butter cup in the freezer until set. Then store in the fridge or freezer. *I highly recommend using a dark chocolate with a minimum of 70% cacao as it will be to sweet otherwise.
Recipe by at https://fannythefoodie.com/2019/03/08/crunchy-almond-butter-cups/