Thursday, December 22, 2011

Nut Butter Cups

If you can manage to box these up before the family eats them all, they make a lovely hostess gift.  I stole these directly from Elana's Pantry and changed only one thing by using organic raw almond butter versus roasted.  It was gratifying to see that they came out exactly as hers did.  She has a great link to how to temper chocolate properly, too.  I used the "seed" method and it worked perfectly.

Nut Butter Cups

 ⅓ - ½ cup Vanilla Almond Butter (chilled for 24 hours)
1 tablespoon golden flaxseed meal
1 cup dark chocolate chips--I used Callebaut Dark Chocolate that I got in bulk at Whole Foods.
  1. Stir flaxseed meal into Vanilla Almond Butter
  2. Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
  3. Using a small paint brush, coat the bottom and sides of a nut butter cup mold with chocolate (they have these at Cake Art in San Rafael--maybe at Sur la Table, too)
  4. Place mold in freezer for 10 minutes to allow chocolate to harden
  5. Remove mold from freezer
  6. Fill each chocolate lined nut butter cup with the vanilla almond butter just short of the top
  7. Paint chocolate over the nut butter to cover and make final layer
  8. Place in freezer for 10 minutes to harden
  9. Remove from freezer, turn mold upside down and pop nut butter cups out of mold
  10. Serve (if any left)
Yields 11 cups (depending on your mold)
I had a fair amount of flavored nut butter left--great to dip apples in for a later day.

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