Nut Butter Cups

Ingredients

3/4 cup cacao butter

1/2 cup coconut oil

3/4 cup cacao powder

1/3 cup maple syrup

1/2 cup smooth nut butter

1tbs maple syrup

Pinch of salt

4 tbs mixed seeds (I use sunflower, sesame and pumpkin)

Or 4 tbs chia jam

Melt the cacao butter and coconut oil over a Bain Marie.

Once melted whisk in 1/3 cup maple syrup and then the cacao powder and a pinch of salt.

Using a silicone mini muffin tray place 2tbs into each hole and place on tray in the freezer.

Mix up nut butter and 1tbs maple with a pinch of salt in a separate bowl.

Once 1st layer of chocolate is set remove from the freezer and place small ball the nut butter mixture on top, followed by a tsp chia jam if using.

Cover the nut butter with chocolate and a sprinkle of seeds, place back in the freezer to set.

Once ready pop out of mould and the can be kept in freezer for up to 3 months or the fridge for 2 weeks.