8
10 mins + 90 mins for setting
Creamy Chocolate Maple Pecan Butter Cups
INGREDIENTS
Makes 8
- 1 cup cacao butter, melted
- 1 cup cacao powder
- ½ cup honey or rice malt syrup (more or less to taste)
1 tbs NuVitality German Lecithin Granules - ½ cup Maple Roasted Pecan Butter (see recipe)
DIRECTIONS
- Place all ingredients except for nut butter into a blender, and process on high for one minute until smooth.
- Half fill 8-silicone cupcake molds then place into the fridge to set, leaving the remaining chocolate aside.
- After half an hour, place a teaspoon of nut butter on top of the first layer of chocolate and slightly spread the nut butter out to an even layer.
- Top up with the remaining chocolate so that the nut butter is covered in chocolate, set in the fridge for one hour then serve.
