Nut Butter Cups

If you have a Peanut Butter Cup addiction like me, then these are the perfect 'healthier' treat.

We hope you enjoy them as much as we do!

Ingredients:

180g Dark Chocolate (This recipe was made using 70% organic dark chocolate)

50g Cacao Butter

½ Cup Hazelnut Butter (or any nut butter of your choice – Almond & Peanut Butter both work great)

¼ Cup Maple Syrup

Instructions:

1. Line a Mini Muffin Tray with mini cupcake papers

2. Measure out 90g of the Dark Chocolate and melt either over a double boiler or in the microwave.

3. Using a teaspoon add small amounts of the melted chocolate to the cupcake papers and smooth around the chocolate over the bottom and sides until covered.

4. Once all covered, place the tray in the fridge to set.

5. Meanwhile, melt the Cacao Butter in a small saucepan over a low heat until just melted, then turn off the heat. Add in the Hazelnut Butter and Maple Syrup and whisk to combine. Set aside to cool slightly.

6. Take the cupcake tray from the fridge and fill them with the fudgy filling until almost full, remember to leave room at the top to place the rest of the chocolate.

7. Return the tray to the fridge and leave for 10-15 minutes to set.

8. Meanwhile, melt the remaining dark chocolate and once the fudgy filling is set remove from the fridge and top with melted dark chocolate.

9. Place back in the fridge to set.

10. Once almost set you can take from the fridge and sprinkle a tiny amount of sea salt on the top of each one to cut through the sweetness, however this is optional.

11. Nut Butter Cups can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.