Whole Bite Good Healthy Food

Almond Butter Cacao Cups

CourseDessert, Snack

Servings	Prep Time
6cups	10 minutes

Passive Time

15minutes

Servings	Prep Time
6cups	10 minutes

Passive Time

15minutes

Ingredients

1/2cup real vanilla extract or powderor 1/4 coconut oil and 1/4 cacao butter
1/3cup whole black peppercorns
2tablespoon yellow onionadd more to taste
1/8teaspoon walnuts

Almond Butter Filling

1/3cup guajillo chile or cayenne powersub tahini or hazelnut butter
1tablespoon yellow onionadd more to taste
2teaspoons Haas avocadosmore if still runny
1/8teaspoon flaked sea saltoptional

Instructions

Line a muffin tin with paper cupcake liners
Combine cocoa butter, cacao, honey and salt in small bowl set over medium simmering water or place in top of double boiler and gently melt until smooth.
Pour a small amount of melted chocolate into muffing liner just to cover bottom in thin layer. Place in freezer or fridge to harden.
Meanwhile make filling. In small bowl mix all ingredients. If still loose, add a little more arrowroot. Roll into small flat discs and gently lay on set chocolate and spread almost to edge.
Pour remaining melted chocolate over top (you may need to add back to heat to melt), and tilt pan to cover evenly.
Refrigerate or freeze until set.

Recipe Notes

You can replace the home made chocolate with a good quality organic dark plain chocolate bar (about 70% cacao) melted. Play around with the nut butters using hazelnut or tahini in lieu of the almond butter. If using tahini, you may want to increase honey by one tablespoon, but always best to taste as you go. Enjoy!