Yesterday I was doing a clear out of one of our food cupboards and I found about seven jars of nut butters. Shameful.

I also found a tub of cold pressed cacao butter and as a chocolate addict you can probably guess what happened next. You can of course use regular chocolate if you don’t want to make your own – just melt it on a double boiler and pour that into the muffin cases.







You can obviously sub any kind of nut butter for almond – I think cashew would be delicious! Feel free to top them with anything you like as well – shredded coconut, goji berries, all the magical stuff like that.

I’m using regular sized muffin cases but I think mini versions of these would be so cute!

Just a warning – because of the cacao butter and coconut oil these melt incredibly fast – so shove them into your mouth quick.

INGREDIENTS

100g cacao butter

2 tsp coconut oil

4 tsp raw cacao powder

2-4 tbsp maple syrup or liquid sweetener, depending on how sweet you like it

1 tsp maca powder

1 vanilla bean, scraped

Pinch of sea salt

40g nut butter of your choice – I used almond

Hemp seeds, to top

Cacao nibs, to top

Melt the cacao butter. Place a heatproof bowl over a saucepan of boiling water and add the cacao. Stir until melted. Add the cacao powder and stir until combined. Add the maple syrup, maca, vanilla and salt. Taste, adding more maple syrup if desired. Line a muffin tin with paper muffin cases and spoon 1 tbsp of chocolate into each one. Set in the fridge to harden, about 20 minutes. Once hardened, using a teaspoon measure add 1 tsp of almond butter on top of the chocolate and smooth it out. Spoon more chocolate over the top of the almond butter, sprinkle on the hemp seeds or cacao nibs. Put the almond butter cups into the fridge to harden. Once hardened, remove them from the muffin tray and store in an airtight container to keep fresh.





