Almond butter jelly cups by @theunbakery ❤️
Make time: 30 mins + component recipes | Setting time: 30 mins | Makes: 12−14 | Equipment required: blender
Coconut oil chocolate
¼ cup+ 2 tbsp cacao butter
¾ cup cold-pressed coconut oil
¼ cup + 2 tbsp sweetener (dark raw agave or organic maple syrup)
1 cup cacao powder
pinch sea salt
1½ tsp vanilla extract
Almond butter filling
¾ cup raw almond butter
2 tbsp raw tahini
1 cup fresh or frozen raspberries (defrosted)
½ cup freeze dried raspberries
⅓ cup raw light agave
½ tsp vanilla extract
pinch sea salt
1 tbsp chia seeds
To prepare the coconut oil chocolate
Firstly melt the cacao butter and coconut oil by placing them in a dry mixing bowl and sitting that bowl on top of another bowl that’s been partially filled with almost boiling water. Be very careful not to let any water get in your bowl (water and chocolate are not friends). You may need to add more hot water to your water bowl if it cools down.
Now add sweetener to the butter and oil whilst still over the warm water and mix together gently, then add the cacao powder, salt and vanilla and mix again.
Keep stirring gently until the mixture is well combined, you will need to mix for at least 10 minutes. The temperature should remain around 41°C while mixing to ensure a smooth, consistent chocolate that won’t separate.
While this chocolate won’t temper, it still benefits from a slow reduction of temperature.
To do this place some ice in a bowl with water and make a cooling version of the double boiler.
Place your bowl in the ice water and stir continuously for approximately 1−2 minutes to reduce to around body temperature. You can test this by placing some under your lip area on your chin, the chocolate should not feel warm or cold.
To prepare the almond butter filling
Mix the almond butter and tahini until smooth, then place in the freezer for about 3 hours or until firm before using.
Continued in the comments below ⬇️⬇️⬇️
Shared by bestofvegan (Best Of Vegan) and selected for Featured.