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Cinnabuddah Almond Butter Cups

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I’m not sure of a better way to kick off the holidays than with a plate of our Cinnabuddah Almond Butter Cups – a perfect treat for the unexpected visitor.  These bite-size, raw chocolate cups are easy-to-make and store nicely throughout the season.  What makes our dark-cacao cups so special is not only the love and energy that went into making them, but also the high-quality ingredients.    

Cinnabuddah Almond Butter Cups

One of my favorite ingredients in our Cinnabuddah™ Almond Butter Cups comes from Asana Foods. Their “Almond Cinnabuddah™ is AMAZING – made with the perfect blend of roasted almonds, coconut palm nectar, coconut flakes, cinnamon, ginger root and nutmeg. WOW!  I’ve also added a nice crispy crunch to my chocolate cups by mixing in Erewhon’s Crispy Brown Rice (Gluten-free) cereal.  

Asana Almond Cinnabuddah™

Asana Almond Cinnabuddah™

How to make your holiday treats shine:

  • Start with high-quality, organic and non-GMO ingredients from companies you’ve grown to trust.
  • Check out the farmer’s market and chat with local artisans about the passion behind their products.
  • Learn first-hand what goes into the making of each product you choose.  
  • Unsure about a company, don’t be afraid to shoot them an email and ask questions about sourcing, and production.
    Cinnabuddah-Almond-Butter-CupsCinnabuddah-Almond-Butter-Cups
     Cinnabuddah Almond Butter Cups

    Cinnabuddah Almond Butter Cups
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    Ingredients
    1. 1/2 cup melted coconut oil
    2. 4 tablespoons cacao butter, finely grated
    3. 3/4 cup raw cacao powder
    4. 1/4 cup real maple syrup
    5. 1/4 cup organic brown rice syrup
    6. 1/8 teaspoon vanilla
    7. 1 tablespoon lucuma powder
    8. pinch of high-quality sea salt
    9. 1/2 cup Asana Foods Almond Cinnabuddah
    10. 1/3 cup Erewhon Crispy Brown Rice (gluten-free)
    Instructions
    1. Begin by finely grating raw cacao butter - you'll need about 1/4 cup (4 tablespoons)
    2. In a glass bowl, combine coconut oil and grated cacao butter. Place glass bowl over a pot of very hot water.
    3. Whisk until coconut oil and cacao butter are completely melted and combined.
    4. Whisk in maple syrup, brown rice syrup and vanilla until well combined.
    5. Slowly whisk in raw cacao powder and lucuma. Add a pinch of sea salt.
    6. Pour melted chocolate into small baking cups, just until the bottom is covered.
    7. Place cups in freezer.
    8. Prepare Cinnabuddah Butter by adding 1/3 cup Erewhon Crispy Brown Rice cereal (gluten-free) to 1/2 cup Almond Cinnabuddah. Stir until combined.
    9. Add a small ball of your almond butter mixture to the top of the hardened chocolate cups.
    10. Pour remaining chocolate over the almond butter centers.
    11. Place cups back in freezer until set.
    12. These little cups set quickly, making for happy holiday baking elves in the kitchen!
    Notes
    1. vegan, gluten-free, vegan, soy-free
    2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
    https://goofyfootfoods.com/