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Cacao in its raw, unprocessed state is filled with iron, dietary fiber, calcium, zinc, potassium and antioxidants. These amazing superfood nutrients help improve circulation, regular heartbeat and blood pressure as well as fight free-radicals which can cause disease and cancers.
Not only do these delicious beans, nibs and powders help fight disease, but they also promote the release of neurotransmitters which according to the Livestrong website,
“… promote a positive outlook and bodily rejuvenation, and release feel-good hormones. Raw cacao raises levels of serotonin, a neurotransmitter, and acts as an anti-depressant that can help reduce symptoms of PMS. It also stimulates the secretion of endorphins, which produce a pleasurable sensation, and phenylethylamine which is a mild mood booster. It also releases anandamide which promotes elation and helps us feel good longer.”
Most commercial chocolates are not raw due to the fact that the cacao beans are roasted above 118 degrees fahrenheit, so, on a visit back home my mom and I experimented making raw chocolates.
I am not exactly sure how many almond butter cups this recipe actually makes because we made a bunch of kinds of chocolates in different molds, but if you are making just the almond butter cups makes sure you portion 1/2 the melted chocolate for the base of the cups and 1/2 for the top.
Raw Chocolate Almond Butter Cups
1/2 cup raw cacao nibs
1/2 cup cashew nuts
2 cups raw cacao butter
1 tsp. coconut oil
1/4 cup raw cacao powder
1/4 cup raw agave nectar
almond butter
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Step 1: Add the cacao nibs and the cashew nuts to the food processor and grind them into a fine powder. Transfer the powder to a small bowl.
Step 2: While the food processor is grinding, prepare the almond butter patties. Scoop out around 1 tbsp per cup, roll into a ball in your hand and flatten out on a plate. Set aside in the freezer until read to insert into cups. (See photo below)
Step 3: Mix in the raw cacao powder to the cacao nib and cashew powder. Set the bowl aside. (See photo below)
Step 4: Add the cocoa butter to a sauce pan on low heat. Stir the cocoa butter until it melts.
Step 5: Add the coconut oil and stir until it melts into the cocoa butter. Mix the agave nectar into the cocoa butter.
Step 6: Remove from heat and stir the cacao powder mixture into the cocoa butter, a little at a time, until completely mixed. Continue whipping the chocolate mixture for five minutes.
Step 7: Pour a thin layer of the chocolate into each muffin cup. You can make this as thin or as thick as you would like. This is just creating the base for the almond butter to sit on, just remember to save half the mixture for the top of the cup. Let it set in the freezer for 5 minutes.
Step 8: Remove from freezer and add one almond butter patty to each muffin cup. Pour remaining chocolate mixture into muffin cups just enough to cover the almond butter patty. (See photo below)
Step 9: Let it set in the refrigerator for up to one hour. Turn pan upside down and pop the cups out. Wrap the finished cups in wax paper and store them in a covered container. These freeze really well so if you make too many, or just can’t trust yourself leaving these out I suggest freezing them.
Modifications & Tests
We experimented with using lucuma powder and coconut sugar as a sweetener instead of agave. We added the coconut sugar to the melting cocoa butter, but it never really dissolved. It added a neat texture and sweetness and was different in every bite because it was more condensed in certain pieces. Probably wouldn’t use it again. With the lucuma powder, we added it to the dry cacao nib mixture. Neither sweeteners were overly sweet, but if you like really dark semisweet chocolate you might want to try them.
