If you follow me on social media you may have seen me post a shot of these nut butter cups when I was testing the recipe. I got loads of messages asking for the recipe so here it finally is, I hope you enjoy them as much as I do.
The recipe below makes 8 standard UK cupcake size cases – I use silicon cases as it’s easy to get the cups out of them once set. However, if you do have chocolate left over, you can either make more cups or make some chocolate bark by pouring the chocolate onto a lined tray and scattering over a variety of toppings (nuts, seeds, dried fruit etc). Or, you can add some puffed brown rice cereal to the chocolate and make chocolate crispy treats…childhood treats at their best 🙂
Cacao powder is different from cocoa powder as it has not been roasted and therefore is likely to maintain more of its nutritional benefits. Cacao powder is one of the richest sources of magnesium which can help relax us. Cacao powder also contains ‘feel good’ chemicals such as anandamide which is known as the bliss chemical.
Makes 8 cups
-100g cacao butter, grated or finely chopped
-1/4 cup cacao powder
-1 tsp. vanilla extract
-3 Tbsp. maple syrup
-8 tsp. nut butter (you could also use seed butter if you can’t have nuts)
-cacao nibs to decorate (optional)
How To Make
Place a large bowl over a pan of gently simmering water and add the cacao butter.
Allow the cacao butter to melt gently, stirring occasionally.
Whilst the cacao butter melts, place 8 cupcake cases onto a baking sheet (make sure the baking sheet fits into the freezer)
Once the cacao butter has melted, remove from the heat and stir in the cacao powder, maple syrup and vanilla extract. Stir the mixture until starting to cool – it doesn’t need to be cooled completely but it needs not to be hot.
Pour just over a tablespoon amount of chocolate into the bottom of each cupcake case and place them in the freezer.
Keep the extra chocolate to one side as you need this for the topping.
Once the chocolate base has set, spoon a teaspoon of nut butter onto each base and spread out until the base is covered.
Once all bases have nut butter on them, spoon the remaining chocolate on top so that the nut butter is covered. Sprinkle over the cacao nibs, if using, and place back in the freezer to set.
Once set, remove from cases and enjoy or store in an airtight container in the freezer for up to 1 month (if they last that long!)