Salted Chocolate Almond Cups
Growing up I always loved Halloween. I loved dressing up, going to a friends apartment building and trick-or-treating up and down the elevator from apartment to apartment. I had a very Manhattan childhood. This year for Halloween I made these for Doug and I as a special treat to enjoy while we watched scary movies in the dark.
While you could use store bought almond butter in the center, I love these as a way to use up the pulp from my Almond Milk.
Salted Chocolate Almond Cups
- 2 3oz bars of 70 percent or higher dark chocolate (I like to use the Endangered Species brand)
- ½ cup almond pulp(leftover from making almond milk)
- 1 tsp cinnamon
- 5-10 drops liquid stevia
- large pinch sea salt
- 6 baking cups( I like to use the reusable silicone kind)
- In a small bowl combine the almond pulp with the cinnamon, stevia and sea salt. You may need to adjust the amounts until you get a sweet/salty balance that you like.
- Melt 1 of the chocolate bars in a pan over low heat. Be careful not to turn the heat up too high or your chocolate will burn.
- Spoon just enough melted chocolate into the bottom of each baking cup to cover it,
- Place baking cups in refrigerator until the chocolate is cooled and solid.
- Place a small spoonful of the almond pulp in the center of each cup on top of the chocolate.
- Melt the second chocolate bar as you did the first.
- Drizzle enough melted chocolate on top of the almond pulp in each cup to completely cover it.
- Top each cup with a tiny sprinkle of sea salt
- Return the cups to the refrigerator to cool and set again.
- When the chocolate is completely set remove the baking cups and enjoy!
These are best stored in the refrigerator or freezer as the will soften very quickly at room temperature.
