If chocolate, chilli and salt were people they would undoubtedly be best friends. To me chocolate with a small hint of salt or chilli is just perfection. Add orange and mint to that list too and you have me drooling.
This recipe came to me a year ago after we had stayed with some friends for the weekend who it transpired were obsessed with Reese’s cups. For any of you who don’t know what these are, they are milk chocolate cups filled with peanut butter. They are incredibly sugary and incredibly sickly but I loved the concept of them. So as I always have a homemade pot of almond butter to hand I decided to create my own version, without the processed rubbish and with a little help from salt, chilli, cacao and orange.
I checked out the ingredients for the Reece’s cups and there are 13 in each one. In mine there are 5 with some natural optional toppings. They are simple and fun to make, great for kids to get involved with and they look pretty impressive too!
I handed these out on Halloween to some little trick or treaters (the orange and cacao ones, not the chilli ones) and they went down a storm. Between these or Reece’s cups I know what I’d choose, but what about you?
What you need:
To make 9 cups
Equipment: Silicon moulds (I bought mine from Asda)
*100g Cacao Butter (I bought mine from Whole Foods, but it’s also available from Amazon or Perfectly Paleo)
*3 tbsp raw cacao
*3 tsp coconut oil (I use Lucy Bee from Perfectly Paleo)
*1 1/2 tbsp raw honey (vegan: 1 1/2tbsp Mapel Syrup)
*Almond butter , homemade or store bought (You need about 1 tsp per cup)
*Zest of an orange
*Dried chilli flakes
*Pinch of sea salt
- In a bowl over a pan of boiling water melt the cacao butter
- Once fully melted add the raw cacao powder, coconut oil and honey and fully mix in
- In to the silicon moulds pour about 1-1.5 tbsp chocolate in to the bottom of each mould
- Place moulds in to freezer for 5-10 minutes until chocolate has set
- In to the middle of each chocolate mould place 1 tsp almond butter and flatten
- Add a small pinch of salt (optional) to the top of the almond butter
- Fill the moulds equally with the remaining chocolate and place in to the fridge until fully set
- Top with orange zest / dried chilli / sea salt / cacao nibs / goji berries / dried cranberries / mint/ cinnamon / ginger / toasted seeds or nuts
- Store in the fridge or freezer
*** I am not endorsed by any brands. The products I link and use are because I like and enjoy them. I do try and support as many British brands and companies as I can***.