Nut Butter Cup Recipe
I have a ridiculously sweet tooth, it is so bad that my capacity for chocolate and cake is often cause for ridicule and amusement to some of my family members! But as you know if you are a regular reader, I am no longer eating sugar, which is definitely not that funny, well not in my book anyway. So, how am I coping? I'll tell you how, by constantly looking for and making dairy, gluten and sugar free but sweet recipes that I find on Pinterest. I have to admit, some are more successful than others, but there is one that I can't stop making, and that is almond butter cups.
If you search for them, I am pretty sure you will find hundreds of versions, but here is mine, adapted from a few, to reach what for me is chocolate and nut heaven:
You will need:
About 1/4 jar nut butter (or 12 tablespoons) of your choice (I use almond but peanut is delicious, and I'm planning on trying hazelnut too)
120 ml coconut oil
50g raw cacao powder
60 ml maple syrup
a pinch of salt (optional)
fairy cake or yorkshire pudding tin
Makes approximately 12
Melt the coconut oil, maple syrup, cacao powder and salt in a saucepan over a gentle heat.
Once it has melted, make sure it is all mixed together and pour approximately half the chocolate mixture, into the cake tin moulds. Each one will be a couple of millimetres deep.
Put the cake tin in the freezer for about 10 minutes.
When you are ready, remove the tin from the freezer, and place a spoonful of nut butter on top of the chocolate in each mould, spread it out evenly.
Pour the remaining chocolate mixture over the nut butter.
Put back in the freezer until set, this takes about an hour.
Once they are set, I tend to remove them from the cake tin, and place in a freezer bag before putting them back in the freezer, ready to eat whenever I fancy.
I can't tell you how long they will last in the freezer, because I've never managed to save them for longer than a few days! But I am sure they would be fine for a few weeks at least.
Enjoy the rest of your weekend.