Simple ingredient and healthy 'Reese's' cups. Using a combination of cacao paste (comes in the form of a solid block) & cacao power or alternatively any vegan chocolate. Sub almond butter for peanut butter, or use your nut butter of choice. It's a delicious vegan dessert!
Vegan I Gluten Free
Serves: 12- 15 cups
Time: 20 minutes + freezing time
Muffin papers/tins
Bottom layer:
30g cacao paste, melted + 3 tbsp. cacao powder OR 1 cup vegan chocolate, melted
1 tbsp. maple syrup or honey
1/4 cup coconut oil
Filling:
1/3 cup almond butter
Top Layer:
40g cacao paste, melted + 1/4 cup cacao powder OR 1 cup vegan chocolate, melted
1 tbsp. maple syrup or honey
1/4 cup coconut oil
Sea salt
In a small sauce pan, melt the 'bottom layer' ingredients together on low. Stir frequently to keep from burning. You just want the chocolate to melt and the ingredients to be well combined. When the mixture is smooth remove from the heat.
Add ~1-2 tbsp. of the mixture into the muffin papers/tins. Place in the freezer until solid.
Add ~1 tsp. of almond butter into the center of the cups. Spread the nut butter slightly so it's in a thin layer. Return the cups to the freezer while you prepare the top layer.
In a small sauce pan combine all the 'top layer' ingredients, except for the sea salt, and melt over low heat. Stir frequently. Once smooth, remove the mixture from the heat.
Spoon ~1-2 tbsp. of the chocolate mixture into the cups to form the top layer. Use enough chocolate to cover the almond butter filling completely.
Sprinkle with sea salt.
Return the cups to the freezer and allow to harden fully.
Enjoy!
Keeps in the freezer 1 month.
