"These are the epitome of sweet decadence. You cannot achieve greater perfection than creamy nut butter wrapped with raw dark chocolate, sprinkled with cacao nibs and sea salt. I chose to use three different kinds of nut butter because, simply put, on countless occasions, variety is the spice of life. You can use whatever kind you want—I decided on sesame seed butter, almond butter and jungle peanut butter [Jungle peanuts are larger and more bitter than regular peanuts. They taste more like tahini than normal PB]."
Makes: 10 to 12
CHOCOLATE CUPS
⅓ cup (79 ml) melted coconut oil
2½ tablespoons (50 g) pure maple syrup
⅓ cup (40 g) cacao powder
1 teaspoon vanilla extract
FILLINGS
About 3 tablespoons (45 g) sesame seed butter (tahini)
About 3 tablespoons (48 g) raw peanut butter
About 3 tablespoons (48 g) raw almond butter
Sea salt, for garnish
Cacao nibs, for garnish
Mix together the ingredients in a bowl until smooth. Get about a dozen cupcake papers (use smaller liners for mini butter cups) and brush the inside with the chocolate mixture so the bottoms and sides are evenly coated with chocolate. (If it is too runny and doesn’t stick, let it chill and thicken for about 10 minutes.) Put these in the fridge for 30 minutes, or until hardened. Fill each with about 1 teaspoon of one of the nut butters, and then pour the remaining chocolate on top. (You may have to melt the chocolate again so it can be poured.) Put back in the fridge for 20 minutes, or until hardened. Sprinkle with sea salt and cacao nibs and serve with nut milk. Mmm . . . there is no better treat.
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