Let’s just be honest. I’ve never been a fan of peanut butter in saying that though I don’t mind the odd peanut here or there. However walnuts and almonds are my favorite nut these days. So having a Choithrams down the road from me which sells freshly made almond butter from raw almonds has definitely changed the way I look at nut butters. Although I’m still not into slathering nut butters on to toast as I find the sensation of having a thick paste stuck to the roof of your mouth unpleasant, I don’t mind dipping sliced red gala apple pieces into a container of almond butter. Delish!
Below is a recipe I used to make back in Sydney and is borrowed from The Balanced Blonde.
I recommend finding and buying yourself some mini silicone cups. These will make your life a hell of a lot easier.
Prep time: 10 minutes
Wait time: 30 mins
Firstly, for the nutty layer, mix in a bowl 1/2 a cup of natural peanut butter and 1/2 cup of raw almond butter, along with 2 tablespoons of organic coconut oil and a tablespoon of agave or maple syrup. I’ve decided to use this which is the best of both worlds.
Mix well then spoon the mixture into the mini silicone cups until 3/4 of the way full. Transfer them into the freezer to set. (Approx 15 mins).While the base is setting, in a new bowl, mix up 1/2 a cup of raw cacao powder, one tablespoon of the agave/maple syrup with a 1/3 of a cup of coconut oil until completely mixed in and entirely smooth.
Remove the cups from the freezer and top with the chocolate mixture and return to the freezer for setting. (Approx 15 minutes).
And voila! There you have it. Bite size raw treats that everyone will love and a healthy alternative to Reeses.The best part is you can leave them in the freezer for as long as you want and just grab one anytime you feel like a chocolaty nutty treat!