- Melt the chocolate over a double boiler. Add one teaspoon of the melted chocolate to the base of a paper liner so the bottom is covered. Repeat with the other cups. Place in the fridge for 20 minutes until set.
- Meanwhile, in a small pan add the frozen raspberries and a spoon of water and heat gently until they start to break down, then add pure gelatine and stir to dissolve. Move the finished jam into a jar.
- Take the cups out of the fridge, add a teaspoon of almond butter and 1/2 teaspoon of the jam to each cup, then pour the remaining chocolate over to coat (You may need to reheat the chocolate in the double boiler here). Repeat with remaining cups. Let cool slightly, then sprinkle with sea salt, freeze-dried raspberries or any other toppings of choice and place in the fridge for at least an hour.
- Store the almond butter cups in the fridge, don't worry these won't last very long!
Chocolate + Raspberry Almond Butter Cups Recipe
Today we have another delicious recipe using our Pure Gelatine powder to make these Chocolate and Raspberry Almond Butter cups. Thanks to @cukrfree.cz for creating this one. If you are stuck for ideas on what to do with our gelatine powder then scroll back through our blog posts for more recipes. Our pure Gelatine Powder is tasteless and odourless and makes the perfect thickening ingredient in recipes. If you haven’t seen or heard about our Gelatine powder yet, it is grass-fed and pasture-raised, meaning the cows are given ample room to graze on their preferred foods. No GMO’s, hormones or antibiotics are used in the raising process, so this Gelatine is as clean and pure as can be. It’s also all ethically and sustainably sourced from select farms in South America. It’s rich in protein (91% pure protein) and those all-important collagen-building amino acids which support our skin, hair and nails, joints, bones, gut health and so much more. Chocolate + Raspberry Almond Butter Cups Ingredients (Makes 6 Large Cups) 130g Dark Chocolate Handful Frozen Raspberries 1 Tablespoon Water 1/4 Tablespoon Pure Gelatine 3 Tablespoons Almond Butter Decorations: Crushed Freeze-dried Raspberries, Sea Salt. Method