Chocolate Almond Butter Bites
These are just like almond butter cups, but quicker and easier when made all in one pan and cut to serve.
fills one 8″ square pan
For the Chocolate
- 1/2 cup maple syrup
- 1/2 cup melted cacao butter (melt in a dehydrator or a warmed double boiler) – you can use coconut oil instead, but the chocolate flavor will not be as rich
- 1 cup raw cacao powder
The chocolate for each layer is best made in 2 batches as it will harden quickly at room temperature when made with cacao butter. Place 1/4 cup of the maple syrup in a medium bowl. Add 1/4 cup of the melted cacao butter or coconut oil and 1/2 cup of the cacao powder. Use a wire whisk to mix very well, ensuring that all lumps are gone. Line an 8″ square pan with parchment paper. Scrape the chocolate into the pan and use a spatula if necessary to coat the bottom. Place in the refrigerator to harden for about 15 minutes.
For the Almond Butter Filling
- 1 cup almond butter
- 1 tablespoon maple syrup
- pinch of Himalayan salt
Mix the almond butter, maple syrup and salt in a medium bowl. Once the first chocolate layer has hardened, spread the almond butter over the chocolate. Even out the top with a spatula. Place in the refrigerator while you finish making the topping.
For the Topping
- 1/2 cup cashews
- sprinkle of Himalayan salt
Whisk together the remaining 1/4 cup of maple syrup, 1/4 cup of cacao butter or coconut oil and 1/2 cup of cacao powder (from above). Pour evenly over the top of the almond butter. Place the cashews in the food processor and pulse to chop. Sprinkle evenly over the chocolate. Sprinkle the entire pan very lightly with salt, if desired. I love salted chocolate!
Place the pan in the refrigerator to set for about an hour. Remove from the refrigerator and peel off the parchment paper. Cut into squares of desired size. Enjoy!
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