Megan May’s almond butter jelly cups
The key to these incredible tasting treats is the freeze dried berries in the raspberry jam. They intensify the berry flavour and help them stand out against the rich dark chocolate. Plus, a dollop of tahini in the almond butter transforms it into a delicious ‘peanutty’ tasting butter.
These delicious treats are perfect to keep in the fridge for when you want a decadent but healthy sweet treat, and are always very well received when taken as a plate to a party or dinner at friends’.
Time to make: 30 minutes + component recipes
Setting time: 30 minutes
Makes: 12 − 14
Equipment required: blender
1 batch raw chocolate
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 sweetener (light raw agave, coconut nectar or raw honey)
½ tsp vanilla extract
pinch sea salt
1 tbsp chia seeds
Make sure you keep the raw chocolate warm while making the recipe, placing it over a bowl of hot water.
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.
To prepare the raspberry jelly:
Place ¾ cup of the raspberries, freeze dried raspberries, sweetener, vanilla extract, sea salt and chia seeds in high speed blender and blend until smooth. Mix in by hand the remaining raspberries (this gives the jelly more texture). Set aside.
To make the cups:
Spoon 1 tablespoon of the chocolate into the bottom of your silicon mini muffin moulds. Tilt and twist it around so the chocolate coats the side of the mould, repeat with remaining moulds and place in the fridge or freezer to set for 5-10 minutes.
Take out of the freezer and gently place one teaspoon of the frozen almond butter filling and about ¾ teaspoon of the raspberry jam into the center. Spoon another tablespoon of chocolate over the top to cover, adding more if needed. Don’t make this layer too thick however, or the chocolate will become too thick and dominant in flavour.
Place back in the freezer to set for 15-20 minutes or until the chocolate is hard.
Remove from the moulds and store in an airtight container in the fridge for 1-2 weeks.
This recipe is from The Unbakery recipe app - the app has over 100 new recipes from Little Bird founder Megan May.