20 minutes + Freezing Time
In a double boiler, melt the cacao paste, cacao butter and coconut oil. Once melted, add the honey, mixing well to incorporate.
Spoon 3 tablespoons of chocolate mix into 12 mini silicone muffin cups. Freeze for 15 minutes.
In the meantime, mix the almond butter, lucuma powder, and salt together in a bowl. You should be able to roll the mixture between your fingers without it being too gooey.
Remove the muffin tray from the freezer. Roll the almond butter into small balls, place onto the chocolate moulds and press gently with your fingers to flatten the almond mixture slightly.
Pour the remaining chocolate mixture (about 3 Tbs.) over the almond butter filling. Make sure to cover the filling completely. Place in the fridge to harden for at least one hour.
Remove from the fridge, sprinkle with flaky sea salt.
- 200g Cacao Powder
- 100g Cacao Butter
- ½ C coconut oil
- ¼ C raw honey
- ½ C almond butter
- 3 Tbsp Lucuma Powder (or Mesquite Powder)
- A couple of pinches fine salt
- Flaky sea salt