Nut Butter Cups
Makes 12 mini bites or 6 large
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.