• Jennifer McDiarmid

Chocolate almond cups

Taken from 'Delicious' these are a lovely nutty way to have a tasty treat

Ingredients

100g almonds, plus extra chopped almonds to serve 70g almond or other nut butter 65g coconut oil, melted 50g shredded coconut, plus extra to serve 2 tbs rice malt syrup 1 tsp ground cinnamon 1 tsp vanilla extract 100g puffed rice 160ml maple syrup 140g coconut oil, melted, extra 70g cacao powder


Method

1. Grease holes of a 12-hole muffin pan and line with baking paper.

2. Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbs maple syrup, and pulse to combine.

3. Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firmed.

4. Meanwhile, to make topping, combine extra coconut oil, cacao powder and remaining 1/2 cup (125ml) maple syrup in a jug.

5. Divide among muffin holes. Freeze for a further 30 minutes or until set. (Remove from pan and keep chilled if not serving immediately.)

6. Top with extra almond and shredded coconut to serve.

25 The Limes, South Cerney,

Cirencester, GL7 5RF

contact@jennifermcdiarmid.co.uk

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Tel: 07766015161

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