This recipe makes 12 standard muffin cup-sized candies (I found these quite large, however, so make minis if desired)
Superfood Nut Butter Cups
Basic Raw Chocolate
- ½ cup melted coconut oil
- 3 Tbsp. melted cacao butter
- ¾ cup raw cacao powder
- 1/3 cup raw honey
- 2 Tbsp. lucuma optional – add 2 Tbsp. of maca or cacao powder if not using
- ¼ tsp. sea salt extra sea salt for garnish if desired. A good, flaky salt is best.
Nut Butter Filling:
- ½ cup almond butter or any nut butter: cashew, pecan, hazelnut…
- 1 Tbsp. raw honey or maple syrup
- 1 Tbsp. lucuma powder optional – add 1 Tbsp. of sweetener if not using
- sea salt to taste
- In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and cacao butter.
- Add honey and whisk to combine.
- When completely uniform, remove from heat and sift in cacao, lucuma and add sea salt.
- Taste for sweetness and saltiness, and adjust accordingly.
- In silicon or paper muffin cups spoon enough liquid chocolate to cover the bottom (the amount is up to you – I kept mine rather thin). Place in the fridge or freezer and cool until solid, about 15 minutes. Remember that you are only using about 1/3 of the chocolate at this stage.
- Make the nut butter filling (you can find recipes here for almond butter and hazelnut butter) by combining all of the ingredients until a “dough” is formed. Add more lucuma if it is too wet and runny. Taste for salt. This dough should be quite salty, but if you are using store-bought nut butter with added salt, don’t go overboard.
- Spoon the nut dough into ½ tablespoon amounts, roll into balls, and flatten between your palms to just under the size of the chocolate in the cups.
- Add nut butter filling to each cup on top of the solid chocolate and drizzle the remaining liquid chocolate on top, making sure to cover the filling completely.
- Sprinkle with flaky sea salt if desired.
- Place in the fridge to harden for at least one hour.
- When you have patiently waited, try removing one of the forms from the nut butter cups. If the chocolate sticks at all, return to the fridge until completely solid.
- You can keep the chocolates in their forms or remove them, but either way, store the nut butter cups in the fridge in a sealed container.
This recipe makes 12 standard muffin cup-sized candies (I found these quite large however, so make minis if desired)
Tried this recipe?Let us know how it was!