Nut Butter Cups

Makes 12 mini bites or 6 large

Ingredients

Method

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.

'I always have a batch of these ready in the freezer and they are one of the first raw treats I ever made. Great if you love something sweet after dinner or a mid afternoon snack. 

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