Super nut-butter cups with maca and lucuma

By: Julie Montagu
From: Superfoods
Makes: 12-16

Growing up in America, my hands-down top treat was Reese’s peanut butter cups; they are so good. However, they are also unhealthy in every way. So, I set out to invent my own super-healthy version that, in my mind, tastes just as good, if not better, than what I ate as a kid.

Ingredients

Quantity	Ingredient

For the chocolate sauce

Quantity	Ingredient
200g	cacao butter
150-180g	cacao powder
4 tablespoons	raw honey
1 1/2 tablespoons	lucuma powder
1 1/2 tablespoons	carob powder
1 teaspoon	maca powder
1/4 teaspoon	sea salt

For the almond butter filling

Quantity	Ingredient
120g	almond butter
1 tablespoon	raw honey
1 tablespoon	lucuma powder
	cupcake tray(s), lined with 12–16 paper cupcake cases

Method

Melt the cacao butter in a saucepan over a low to medium heat. Add the rest of the chocolate sauce ingredients and mix until combined.
Spoon in enough chocolate sauce to cover the bottom of each cupcake case set in the cupcake tray. You will only need to use about one-third of the sauce for this. Set the remaining sauce aside. Transfer the tray to the fridge for about 15 minutes, or until the sauce has solidified.
For the almond filling, combine all the ingredients in a small bowl until it looks like a dough. Take good heaped teaspoons of dough and roll them into balls. Then, use your hands to flatten the balls into discs to just less than the diameter of the base of the cupcake cases. Add these almond-butter discs to the cases and spoon the remainder of the chocolate sauce over the top, covering the almond butter fillings completely.
Return the tray to the fridge for 1 hour to set. Once set, you can remove the cases from the tray and store in an airtight container in the fridge for 3 to 4 days.