Hello Lovelies,
When I realized that I needed to cut sugar out of my diet completely due to candida overgrowth, I was determined to find sweet replacements – especially for the chocolate! I’m not just any chocolate lover. Honestly, you could probably put me in the “obsessed with chocolate” category. Some people take drugs or drink alcohol. Well… I eat chocolate. It could be worse, right!? I prefer to call myself a chocolate connoisseur. Anyone know when the next chocoholics anonymous meeting is?
Seriously though, during the time I was discovering that I needed to make some major changes to my diet, I was making homemade chocolate every day to top my hot fudge sundaes. l ended up revising my old chocolate recipe. It was made with a 100% chocolate bar and honey. I replaced the chocolate bar with raw cacao butter and raw cacao and replaced the honey with dark chocolate stevia. The result is so incredible and honestly an upgrade.
Pairing this chocolate with the almond butter is nothing short of divine. They’re possibly even dangerous, so enter the almond butter cup vortex at your own risk. Enjoy!
Deliciously Dangerous and Divine,
Sharla xo
- 1 pound freshly ground almond butter
- ½ cup organic shredded coconut
- 2 tablespoons organic unrefined coconut oil, melted
- 1 teaspoon organic non-alcoholic vanilla
- ½ teaspoon Celtic Sea Salt
- ½ teaspoon organic stevia
- 16 ounces organic raw cacao butter
- ½ cup organic raw cacao
- 2 tablespoons organic cold brew coffee
- 1 teaspoon organic non-alcoholic vanilla
- 2 teaspoons dark chocolate stevia OR 1 teaspoon dark chocolate stevia and ⅛ cup local honey
- ¼ teaspoon Bragg's Amino Acid's
- In a food processor combine all the ingredients for the almond base, mix well.
- Spoon a heaping tablespoon of almond butter base into muffin cup papers in a muffin pan. Tap the muffin pan on the counter to get the almond base to settle.
- Fill a large sauce pan with an inch deep of water. Place a heat stable bowl into the pan on top of the water.
- Place all of the chocolate ingredients into the bowl.
- Turn the stove onto med high heat. Make sure to stir the entire time. If water begins to boil turn the stove off.
- When chocolate has melted or has reached NO HIGHER than 115° (use a candy thermometer) remove bowl from the pan and immediately pour into a clean, dry bowl.
- To temper the chocolate, stir chocolate in the bowl until the chocolate is cooled down to lower than 90°.
- When chocolate is cooled you can now pour it into a pourable container and pour it on top of each almond base.
- Place into the the freezer for 3 or 4 minutes. Pull them out and add an almond on top of each cup.
- Put back into the freezer for 30 mins -1 hr.
