The Australian Carob Co Almond Butter Cups
Your favourite nutty butter cups but healthier because these ones are made with Australian Carobs and real almond butter. They’re easy to make, are delicious and also gluten-free! These sweet treats are dairy-free and do not contain trans fats or palm oil. No soy lecithin either.
Prep Time: 50 minutes
Course: Dessert, Snack
Keyword: Carob Almond Butter Cups
- 1 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1 cup organic cocoa butter, food-grade
- 1 cup real roasted almond butter, homemade is preferred
- 2 tsp real maple sugar
- 1 tsp pure real vanilla extract
In a small saucepan over very low heat, or in a bowl in a double boiler, melt the cocoa butter to liquid form.
Add the roasted carob powder a little at a time (so it doesn’t get lumpy) while mixing constantly. Add salt and maple sugar. Chopsticks are great for stirring the mixture. Mix thoroughly.
Remove from heat and add vanilla. Stir well until well-combined.
Gently pour some of the liquid mixtures into the bottom of the mould, just thick enough to cover the base. Approximately 1/8″ thick. Let it cool to set or harden.
When it’s almost set or firm enough to support the filling, carefully spoon a portion of the almond butter on top of the base and in the centre of each mould, making sure it doesn’t touch the sides or the final outer coating won’t cover it.
Carefully pour more of the liquid carob mixture around the almond butter to fill the edges and then completely cover the top.
Set aside to cool and harden completely.
Remove the Carob Almond Butter Cups from the moulds.
Store in an airtight container in the refrigerator, if there are any left after tasting them.