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Pumpkin Spice Almond Butter Cups
When the leaves start to change color, the pumpkin pie spice comes out! Combine it with low-glycemic Lucuma, all-natural nut butter and sweet chocolate for a delicious and comforting treat to enjoy all season long.
INGREDIENTS7 oz Semi-Sweet Baking Chocolate 1/3 cup Maple Syrup 1/4 cup Almond Butter 2 Tbsp Brown Rice Flour 1 tsp Navitas Organics Lucuma Powder ½ tsp Pumpkin Pie Spice |
DIRECTIONSIn a small bowl, combine the almond butter, brown rice four, Lucuma Powder and pumpkin pie spice. Roll into a ball and set in the fridge for about 20 minutes to allow to firm. |
When the leaves start to change color, the pumpkin pie spice comes out! Combine it with low-glycemic Lucuma, all-natural nut butter and sweet chocolate for a delicious and comforting treat to enjoy all season long.
Ingredients
- 7 oz Semi-Sweet Baking Chocolate
- 1/3 cup Maple Syrup
- 1/4 cup Almond Butter
- 2 Tbsp Brown Rice Flour
- 1 tsp Navitas Organics Lucuma Powder
- ½ tsp Pumpkin Pie Spice
Directions
- In a small bowl, combine the almond butter, brown rice four, Lucuma Powder and pumpkin pie spice. Roll into a ball and set in the fridge for about 20 minutes to allow to firm.
- When ready, line a mini-muffin tin with 12-14 liners. In a small saucepan, melt half the chocolate and half the maple syrup, until runny and evenly incorporated.
- Pour mixture into each muffin liner, adding just enough to cover the bottom. Freeze the tin for about 10 minutes so the chocolate can harden.
- Remove almond butter dough from fridge and roll into 12-14 small balls.
- Place one in each muffin tin cavity in the middle of the hardened chocolate disks.
- Melt the remaining chocolate and maple syrup in saucepan. Distribute evenly between all muffin cups, covering the almond butter balls in each one.
- Refrigerate or freeze until chocolate has fully hardened. Store leftovers in the fridge or freezer.