Mini almond butter cups

Mini almond butter cups

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 96 kcal
, Fat: 8 g
, Carbohydrate: 4 g
, Protein: 1 g

These almond butter cups are an ideal afternoon snack – the perfect balance of sweet and salty. You can also make them with any other nut butter of your choice, however I like almond butter the best.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Chocolate bases

100g dark chocolate, chopped
16 paper cases (for mini muffins)

Filling

8tsp white almond cream
100g dark chocolate, chopped
2tsp salted peanuts, coarsely chopped
a little coarse salt
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How it's done

Chocolate bases

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Pour into the cases, smooth upwards around the sides using a spoon, cover and leave to set in the fridge.

Filling

Spoon the almond butter into the cases. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread the chocolate on top of the almond butter, sprinkle with the peanuts and salt. Leave to set in the fridge.

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