Mrs P’s Chocolate Buttery Almond Cups

Mrs P’s Chocolate Buttery Almond Cups

If chocolate, chilli and salt were people they would undoubtedly be best friends. To me chocolate with a small hint of salt or chilli is just perfection. Add orange and mint to that list too and you have me drooling.
This recipe came to me a year ago after we had stayed with some friends for the weekend who it transpired were obsessed with Reese’s cups. For any of you who don’t know what these are, they are milk chocolate cups filled with peanut butter. They are incredibly sugary and incredibly sickly but I loved the concept of them. So as I always have a homemade pot of almond butter to hand I decided to create my own version, without the processed rubbish and with a little help from salt, chilli, cacao and orange.

I checked out the ingredients for the Reece’s cups and there are 13 in each one. In mine there are 5 with some natural optional toppings. They are simple and fun to make, great for kids to get involved with and they look pretty impressive too!
I handed these out on Halloween to some little trick or treaters (the orange and cacao ones, not the chilli ones) and they went down a storm. Between these or Reece’s cups I know what I’d choose, but what about you?

What you need:

To make 9 cups

Equipment: Silicon moulds  (I bought mine from Asda)

*120g 85% chocolate (the higher the %, the lower the carbs)
*3 tsp coconut oil
*Almond butter  , homemade or store bought (You need about 1 tsp per cup)

Optional toppings:

*Zest of an orange
*Dried chilli flakes
*Pinch of sea salt
*Cacao Nibs

Directions:

  • In a bowl over a pan of boiling water melt the chocolate and coconut oil
  • In to the silicon moulds pour about 1-1.5 tbsp chocolate in to the bottom of each mould
  • Place moulds in to freezer for 5-10 minutes until chocolate has set
  • In to the middle of each chocolate mould place 1 tsp almond butter and flatten
  • Add a small pinch of salt (optional) to the top of the almond butter
  • Fill the moulds equally with the remaining chocolate and place in to the fridge until fully set
  • Top with orange zest / dried chilli / sea salt / cacao nibs / goji berries  / dried cranberries / mint/ cinnamon / ginger / toasted seeds or nuts
  • Store in the fridge or freezer

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*** I am not endorsed by any brands. The products I link and use are because I like and enjoy them. I do try and support as many British brands and companies as I can***.


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