Dark chocolate almond butter cups with toasted quinoa

Dark chocolate almond butter cups with toasted quinoa

By
From
The Pip & Nut Butter Cookbook
Makes
18
Photographer
Adrian Lawrence

Hold these nut butter cups under your chin and if your neck lights up brown then it’s empirical proof that you like nut butter. No, wait. That’s the flower. Maybe just stick to eating them.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
4 tablespoons quinoa
200g almond butter

For the chocolate cases

Quantity Ingredient
325g dark chocolate, broken into pieces (at least 80% cocoa solids)
1 tablespoon coconut oil

Method

  1. First rinse the quinoa and tip into a large nonstick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, continue cooking for 10–15 minutes, until the quinoa has turned a nutty brown and starts to “pop”. Remove from the heat.
  2. Melt the chocolate and coconut oil for the cases in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Use half the melted chocolate to fill mini paper cups or cupcake papers up to a third full. Refrigerate until hard and set the remaining melted chocolate aside.
  3. In a separate bowl, mix together the almond butter with 3 tablespoons of the toasted quinoa. Put a blob into each paper case over the set chocolate, then cover with the remaining melted chocolate (warming it to melt if it has set). Sprinkle the remaining quinoa over the top and refrigerate again to set.
  4. Keep the cups refrigerated in an airtight container for up to 1 week.
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