I have a simple and delicious no sugar recipe to share with you today courtesy of talented blogger and photographer Chantelle Grady of The Grounded Kitchen.
I have been a long time follower of Chantelle’s original blog which she recently took a little break from. Just like me she has recently taken a close look at the health of her family and is now back with a wonderful new blog called The Grounded Kitchen, where she shares the wonderful food she cooks for her family.
Today she is here to share with us her great recipe for Salted Nut Butter Cups – I can see these guys added to a sophisticated dessert table or enjoyed as a sweet treat with coffee!
The recipe includes honey and almond butter and my tips for these two items is firstly for the best honey, buy Manuka Pure Honey which is available in the supermarket. The nut butter I buy is from my local bulk health food store where it is made as you ask for it but if in the supermarket look for a pure nut butter and not one that has sugar added to it.
- CACAO CHOCOLATE
- 1/2 cup (125ml) extra virgin coconut oil, melted
- 1 tbsp honey
- 1/2 cup (55g) raw cacao powder
- 3 tbsp coconut cream
- 1/4 tsp sea salt
- ALMOND BUTTER FILLING
- 1/2 cup (130g) almond butter
- 1 tbsp honey
- 1/4 tsp sea salt,
- plus extra for sprinkling
- Arrange small paper cups in 2 mini cupcake tins. Or use silicone moulds if you have them.
- To make the cacao chocolate, place the melted coconut oil, honey, cacao powder, coconut cream and sea salt in a bowl. Whisk together until completely smooth. Drizzle a little of the cacao mixture into the bottom of each paper cup, about 3mm. Place in the freezer while you make the almond butter filling.
- Place the almond butter, honey and sea salt in another bowl. Stir until it forms a dough. You might need to use hands to bring it together.
- Remove trays from the freezer and roll a small dollop of nut dough between the palms of your hands. Flatten slightly and place into the cups. Repeat until all cups are filled. Drizzle more cacao chocolate into each cup covering the filling. Place back in the freezer for 5 minutes to set slightly before pulling them back out again to sprinkle with extra sea salt. Refrigerate until completely set, about 1 hour.
- Store in the refrigerator.
Chantelle Grady is a lifestyle, food and travel photographer from Australia currently living in Berkley, California. Her blog The Grounded Kitchen focuses on wellness recipes.