A sweet and delicious dessert that will no doubt appease your sweet tooth cravings without any of the guilt!
How It's Made
1/2 cup blanched almond butter
1/2 cup agave syrup
1 tablespoon vanilla essence
1 teaspoon sea salt
1 cup pecans
1 cup Chocolate Chunks 70% Cacao
2 tablespoons coconut milk
Line a mini muffin tin with 24 mini muffin cups.
Roast the pecans on a cookie baking tray for 5 minutes at 350F.
In a medium saucepan over low heat, whisk together the nut butter and agave or honey to make a smooth paste. Remove from heat.
Stir in vanilla, salt and roasted pecans with a spoon.
Spoon the mixture evenly into the cups, make sure to leave enough space for the chocolate topping.
Stick the pan in the freezer while you prepare the chocolate.
In a double boiler (bain marie), slowly heat chocolate and milk stirring frequently until the chocolate is melted.
With a spoon, drop a dollop of ganache on top of each caramel cup.
Freeze for couple of hours until firm and store in freezer in an airtight container.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!