- 200g dairy-free semi-sweet baking chocolate (I like Vega maca chocolate which has maca for an adaptogen boost, or Alter Eco 85% Dark Blackout)
- 1/3 cup maple syrup
- 1/4 cup natural organic almond butter
- 2 tbsp brown rice flour, or almond flour to keep it paleo
- 1 tsp lucuma powder*
- ½ tsp pumpkin pie spice
- Make the almond butter centres: In a small bowl, combine the almond butter, brown rice four, lucuma powder and pumpkin pie spice. Roll it into a ball and set in the fridge for about 20 mins to allow it to firm up. (You can leave it longer if you don’t plan to make the cups right away.)
- When ready to make the almond butter cups, line a mini muffin tin with 12-14 liners. In a small saucepan, melt half of the chocolate and half of the maple syrup until runny and evenly incorporated. Pour this into each muffin liner, adding just enough to cover the bottom. Place the tin in the freezer for about 10 mins so the chocolate can harden.
- Remove the almond butter dough from the fridge and roll it into 12-14 small balls. (You may have some leftover for another batch.) Place one in each muffin tin cavity, in the middle of the hardened chocolate disks.
- Melt the remaining chocolate and maple syrup in the saucepan. Distribute it evenly between all of the muffin cups, covering the almond butter balls in each one.
- Refrigerate or freeze until the chocolate has fully hardened. Store leftovers in the fridge or freezer.
Lucuma powder is a super nutrient-dense natural sweetener native to Peru, and has a slightly caramel-y flavour. I used Navitas Organics lucuma powder in this recipe, which can be found on iHerb, in many Whole Foods locations, and natural food stores. If you prefer, feel free to swap it with another powdered sweetener, or leave out altogether and increase the brown rice flour by 1 tsp. Lucuma has been added here more for the nutrient value it adds, as opposed to a need for sweetness.
- Prep Time: 20 mins (+ refrigeration)
- Cook Time: 5 mins
- Category: dessert
- Method: stovetop