Kate Horsman's SPUD Happy Heart Pink Almond Butter Cups
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- 3/4 cup cacao powder
- 3/4 cup coconut oil, melted
- 3 tbsp maple syrup
- 1/3 cup almond butter
- 1/3 cup coconut oil, solid
- 1/2 medium roasted beet
- 1/2 tsp vanilla extract
- Himalayan salt to taste
In a medium bowl, whisk together your Cacao powder, Oil, and Maple Syrup.
Line your Muffin tin pan with mini cupcake liners (you can do big ones too if you want)
Pour in enough of your chocolate mixture to coat the bottom of your liners. 1-2 spoons each I’d say.
Place in fridge for around 20 minutes to set.
Make your Filling
In a vitamix or blender, blend your Almond Butter, Oil, Roasted Beet and Vanilla. Blend until smooth and pink. Grind in
some himalayan pink salt and blend to combine. Taste and adjust accordingly.
Now place filling in a small ziploc bag, contents to one side. Cut the tip of one of the bottom corners of your ziploc and use like a piping bag.
Remove the chocolate bases from fridge.
Pipe filling contents on top of the chocolate bases in liner. About 1-2 tsp each. Flatten down a little bit so they aren’t tall.
Place in fridge to set for 15-30 minutes, then remove for the final step
Now pour the remainder of your chocolate over top of your filling to create your final step in the cups. I use a spoon to do this.
Place cups in fridge and set until firm.
Store in fridge and enjoy right away, they keep for quite a few days. Or place in freezer and store.