Nut butter + Chocolate = HELL TO THE YEAH
This week's recipe comes from Zhoro, an awesome Bulgarian head chef working in London. He's been doing 'head cheffing' for 5 years now and is pretty damn good at it. Somehow he finds time to write a banging food blog filled with loads of amazing Vegan recipes. Check him out topfoodfacts.com, and instagram instagram.com/topfoodfacts
Chocolate and almond butter cups
3/4 cup melted coconut oil
1/2 cup cocoa powder (more or less to taste)
2-4 tablespoons of maple syrupFor the filling:
12 tsp of almond butter
The final layer
2 Doisy and Dam chocolate bars with coconut and lucuma
A handful of hazelnuts (36 to be precise)
1 tsp of sea salt
Whisk the melted coconut oil, cocoa powder and the maple syrup until smooth.
Fill a regular size muffin tin with paper liners.
Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups.
Put the muffin tin in the freezer for 5 minutes
Take it out and put 1 tsp of almond butter in each of them
Break 2 Doisy and Dam chocolate bars into small pieces and melt them in the microwave
for 1 minute, taking them out every 20 seconds to mix, so the chocolate doesn't burn
When it's completely melted, fill the cups with 1 tbsp of chocolate and finish them with the hazelnuts and a pinch of sea salt.