A great alternative to scored almonds, these chocolate treats are the perfect addition to your morning coffee. These chocolates are super creamy and you would never know that they are dairy free!
| Servings |
| 40 small |
| Cook Time | Passive Time |
| 10 minutes | 1 hours |
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A great alternative to scored almonds, these chocolate treats are the perfect addition to your morning coffee. These chocolates are super creamy and you would never know that they are dairy free!
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Ingredients
- 40-80 Raw Almonds 1-2 in each chocolate
- 1/2 tspn Coconut Oil
- 100 grams Cocoa or Cacao Butter
- 3 Tbspn Cocoa or Cacao Powder
- 2 Tbspn Honey
- 2-3 Tbspn Almond or Cashew Butter
- 1/2 tspn Vanilla Essence
- 1 pinch Sea Salt
Servings: small
Instructions
- Place the oven almonds and coconut oil in a microwave dish and microwave on high for 1 minute. Remove and stir. Repeat for 30 seconds, 30 seconds, 30 seconds until cooked as you like them. Alternatively, you can roast them in the oven or have them raw.
- When almonds are cooked, pour them onto a paper towel to dry.
- Place the almonds evenly into your moulds.
- In a sauce pan, place your cocoa butter and melt at a very low temperature.
- Once melted, turn the heat off and then add the remaining ingredients. Stir well to combine.
- Spoon the chocolate mixture over the almonds and place in the freezer for 1 hour to set.
- Pop the chocolates out of the moulds and enjoy!
Recipe Notes
You need 2 smaller ice cube trays to use as moulds, or similar.
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