Raw Almond Butter Cups
These Raw Almond Butter Cups from Ami-Rikel Harvey are the perfect treat to whip up this bank holiday. Plus, nut butter is a seriously good-for you snack, so it’s win-win.
Raw Almond Butter Cups
Ingredients
For the chocolate casing
45g organic raw cacao butter
20g organic raw cacao powder
4tsp raw blue agave syrup
Pinch of fine Himalayan pink salt crystals
For the filling
75g Primrose’s Kitchen Organic Raw Almond & Hemp Butter
1/2 tsp fine Himalayan pink salt crystals
You will also need some little cupcake cases or, even better, foil cases which you can buy from any good baking store or online.
1. First you will need to make your chocolate in a bain-marie. Add all ingredients for the chocolate casing into the bowl and allow to slowly and gently melt over the heat of your pan. (Remember to check you are not heating too high – above 40°C and your recipe is no longer raw)
2. In the meantime, weigh out your Primrose’s Kitchen Organic Raw Almond & Hemp Butter and season it up with a pinch of pink Himalayan salt, ready to spoon into the chocolate cases once they are made.
3. Come back to the hob and check your chocolate mixture. Give it a good stir and make sure all ingredients are melted and have evenly combined. Then remove the bowl from your bain-marie and allow to start to cool for a moment. Not too much, you can’t work with a hard mixture it still needs to be runny!
4. Get your mini cupcake cases laid out on a tray or plate ready to go into the fridge. Pour a teaspoon into the bottom of each case. Then place in the fridge for a few seconds until cooled. Bring back out and repeat. But this time instead of cooling this second layer pick up each case and swirl the runny chocolate mixture around the edges of the case until it reaches the top. This creates the cup, which you will then fill. Pop back in the fridge for a few more seconds.
5. Once you have a cooled chocolate cup fill each cup with a spoonful of the almond butter. Try and get an even and flat surface on top of your nut butter using the back of the spoon and then pour over the remaining chocolate mixture right to the top of the case, making a lid. Pop back in the fridge
6. After you’re confident that everything is completely set and cooled your raw almond butter cups will be ready to eat.
I recommend leaving them in the fridge for 20 minutes, removing and bringing back to room temperature for no more than 5 minutes before eating.