Almond Butter Cups
1Cup Cacao Butter (Melted in Hot water)
½ Cup Cacao
½ Cup Agave
¼ teaspoon sea salt (I use and recommend Himalayan Rock Salt it is simply the best flavor enhancer)
½ Tablespoon vanilla
Almond Butter (either Raw purchased almond butter or self prepared almond butter). If you purchase it and want it Raw, be sure it says Raw, otherwise it isn't.
Prior to mixing your ingredients have your paper cups or mold ready for the butter cups as the mixture above will set up quickly.
Have all your ingredients ready to prepare quickly.
Blend first five ingredients together in food processor. Pour a covering on the bottom of your cup or mold quickly. Add desired amount of almond butter. And cover with the remainder of the chocolate mixture. (If the mixture starts to set up before your complete, melt it again by stirring while your bowl is in hot water).
Refrigerate overnight if possible, (at least 3 hours).
This will make about 16-20 small bite size almond buttercups.
*** You will have to pace yourself and learn to have everything “at hand” because the cacao mixture does set up very quickly and that makes it impossible to get a nice buttercup.
Enjoy...these are always a big hit. And if you love those Reeses' peanut butter cups you will love these even more and you suffer no guilt.
I can guarantee you those Reese Peanut Butter cups will not "hold a candle" to your Almond Butter cups. Due to they are not enjoyable to me because the ingriendents have been so adultuated that it tampers with my blood sugar. Besides the peanut butter does not taste good because it is so processed, and the cholocate taste like chemical plastic.
My body has so adapted to Raw Agava that I was out of my supply and brought the not raw Agava, and it was not pleasant. So I funally got to Grand Junction to get some at Vitamin cottage. Oh! I was back to my favorite drinks with no ill effects and pure pleasure! VL
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