This is one of our favourite no bake afternoon treats for when we’re craving something sweet. They’re especially perfect for those days where you might be working from home or you’re having guests over for an afternoon tea.
We love how the combo of almonds and chocolate is truly taken to the next level in this recipe as you’re getting a gentle crunch from raw almonds alongside the creaminess from the almond butter.
In all honestly, we often find ourselves enjoying the nut mixture before we’ve even spooned it into our chocolate cups! Although the recipe calls for non-stick chocolate moulds, you can absolutely substitute this with patty pans.
Most importantly, remember that these are a raw treat and so you’ll need to leave them in the freezer right up until you’re ready to serve them up, as they will soften and you risk losing their shape if it’s a warm day and you leave them out for too long.
Our tip for when it comes time to enjoying them is to move them from the freezer to the fridge. This will allow them to oh-so-gently soften and turn super chewy and even more delicious.
Melt 1/2 cup of the coconut oil and cacao butter in a small saucepan. Once melted, add cacao powder and rice malt syrup until combined. Remove from heat. Pour half of the mixture into 10-12 non stick chocolate moulds (each mould should be approx 3cm squared). Transfer to freezer
Combine the nut layer ingredients – the almonds, almond butter, vanilla essence, dates, sea salt, and coconut oil – in the food processor. Take chocolate layer out of freezer and spoon mixture evenly into each mould. Place back in the freezer for 10 minutes.
Once set take out of freezer and pour remaining chocolate mixture over each cup. Transfer back to freezer to set for 2 hours. Store in freezer.
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