I recently started trying to prepare more sugarfree food. As I wrote in a previous post I prepare many recipes from Belle Gibson (owner of the ‘The Whole Pantry‘ app). These chocolate nutbutter cups are for example sugar-, gluten- and dairy-free and suitable for vegans and raw vegans. The chocolate is selfmade and for the nutbutter I used an organic peanut butter which inly contains peanuts, plant fat, corn syrup and sea salt. You really have to pay attention on nutbutters because they often contain sugar or caramel syrup. My favorite peanut butter is one I always buy at the organic supermarket I go to with my mum. It only consists of peanuts. Nuts are so rich in healthy fats and good flavors that there really is no need to add anything else to make a tasty nutbutter.
120ml melted coconut oil
56g raw cacao powder
1/4 teaspoon sea salt
2 1/2 tablespoons maple syrup
1: In a bowl, whisk the cacao and salt through the melted coconut oil and maple syrup so no clumps are present.
2: Pour 1 tablespoon of chocolate mixture into a mini muffin case and place in the freezer for 5 minutes or until firm.
3: Remove from freezer and spoon 1/2 teaspoon nutbutter into the center of each chocolate, place in the freezer for another couple of minutes until the nutbutter is firm as well.
4: Top each chocolate with 1 tablespoon of chocolate mixture and leave in the freezer for at least 30 minutes.
As those chocolate nutbutter cups are raw, you have to serve them right away or keep them in an airthight container in the fridge!
Nadja and Noemi (: