Almond Butter Chocolate Treats
Ingredients
Almond butter filling
- 130 g (1/2 cup) almond butter
- 30 g (2 tbsp) Pureharvest Rice Malt Syrup
- 30 g (2 tbsp) coconut oil, melted
- 1 tsp vanilla
Chocolate coating
- 200 g coconut oil, melted
- 60 g cacao
- 90 g Pureharvest Rice Malt Syrup / Maple Syrup
Preparation
For the filling mix together the almond butter, rice malt syrup, coconut oil and vanilla
Press into a flat rectangle about 1cm thick and chill in the fridge while you make the chocolate
To make the chocolate in a bowl mix together the melted coconut oil, rice malt syrup and cacao
Using a whisk make sure there are no lumps of cacao
Divide this mixture into two, leaving half for later
Spoon 1/2-1 tbsp of chocolate into chocolate moulds or small cupcake cases
Cut the chilled filling into rounds that are slightly smaller than the base of the cupcake case using a small cookie cutter and place on top of the chocolate layer
Pour over the chocolate mixture that you set aside earlier
Place into the fridge to set completely
