To celebrate World Chocolate Day (Friday, 7 July 2023 - although we think every day should be celebrated with chocolate!) we've got the ultimate recipe that will help satisfy those 3PM sweet cravings!
These Raw Chocolate Almond Butters Cups combine the velvety richness of raw cacao with the creamy goodness of almond butter, all wrapped up in a protein-packed twist, an added bonus of our Coco Bliss Alkaline Complete Protein Powder to help nourish your body.
An occasional treat, this wholesome snack will help fuel your body with protein. Whether you're a fitness enthusiast, a chocolate lover or simply looking for a healthier alternative to satisfy your sweet tooth, these protein-packed delights are about to become your new obsession... guaranteed!
With simple, wholesome ingredients like raw cacao powder, coconut oil, almond butter and our Coco Bliss Alkaline Complete Protein Powder these delectable treats can be effortlessly created and kept in the freezer for up to three months for convenience.
INGREDIENTS
1 cup raw cacao powder, sifted
1/2 cup coconut oil, melted
3 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/4 teaspoon Himalayan Pink Salt
1/2 cup almond butter (or any nut or seed butter of your choice)
Topping - crushed almond and sea salt
METHOD
1. In a medium-sized bowl, combine the raw cacao powder, coconut oil, maple syrup, vanilla, sea salt and Coco Bliss Alkaline Complete Protein Powder until smooth and glossy.
2. Line a mini muffin tin with cupcake liners.
3. Spoon a small amount of chocolate mixture into each liner, just enough to cover the bottom to create the chocolate shell. Place the tray in the freezer for approximately 5 minutes or until the chocolate layer is set.
4. Remove the muffin tin from the freezer and add 1/2 to 1 teaspoon of almond butter into the centre of each cup, spread it slightly to create a flat layer.
5. Pour the remaining chocolate mixture over the almond butter, making sure to cover it completely. Then sprinkle the crushed almonds and sea salt on the top of each almond butter cup.
6. Place the muffin tin back into the freezer for about 30 minutes or until the chocolate has hardened. Once completely firm, remove them from the muffin tin and store in an airtight container in the freezer.