Suitable for: Vegans
Difficulty rating: Easy
Prep time: 10 mins
Setting time: 6 hours
Serves: Makes 15 cups
For the filling:
- 30g Pip & Nut Pumpkin Spice Almond Butter
- 1/2 tbsp sugar substitute
- Pinch of salt
For the coating:
- 30g cacao powder
- 2 tbsp melted coconut oil
- 30g maple syrup
Begin with the almond butter in a mixing bowl and add the sugar substitute & salt.
For the chocolate coating, stir together 30g cacao or cocoa powder, 2 tbsp melted coconut oil and 30g pure maple syrup to form a thin sauce.
Arrange 15 mini cupcake liners in a muffin tray, and add about 1tsp of chocolate sauce to the bottom of each, spreading to create a smooth finish.
Chill in the freezer for at least 30 mins (until set).
Once the base is set, add a teaspoon of the filling mix to each liner, spreading with a spoon to create a smooth finish.
Cover with the remaining chocolate mix.
Chill in the fridge overnight, and they'll be ready the next day.