Almond Butter Fudge Cups! Double whammy almond butter and chocolate fix in one...and they're sugar free!
Author:peachypalate.com
Prep Time: 15 minutes
Ingredients (8 bites)
Base
•120g (1 cup) almond meal
•135g (3/4 cup) pitted Medjool dates
•75g (1/4 cup + 1 tbsp) 100% all natural almond butter
•1/2 tsp vanilla extract
Topping
•55gg (1/4 cup) coconut oil melted
•30g (1/4 cup) raw cacao powder or cocoa powder
•60g (1/3 cup) pitted Medjool dates
•Coarse Sea Salt to garnish
Instructions
►Blend dates in your food processor to form a paste. Remove the amount required for the topping.
►Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine.
►Divide mixture between 8 silicon muffin cases – individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge.
►Wipe out food processor before adding all the topping ingredients and blending until smooth.
►Divide between the 8 bases; approx 1 tbsp for each but make sure to use up whatever you have going spare!
►Return to the fridge to firm up for a couple of hours.
►Gently remove and sprinkle with coarse sea salt if desired.
►Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.
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