Cordyceps and Rose Chocolate Almond Butter Cups

I noticed a whole bunch of yumminess lately on instagram with chocolate almond butter cups. I’ve actually never made them before so I thought it would be a good time to try. I added rose and cordyceps, an adaptogenic mushroom powder to the mix to make it a little bit more medicinal. I like to eat my medicine and chocolate together! You can make this next level by using Lulus chocolate instead of chocolate chips!

Cordyceps and Rose Chocolate Almond Butter Cups
Author: 
Recipe type: vegan, gluten free
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • Chocolate Layers
  • 9 oz chocolate chips (I use lilly's organic sugar free ones)
  • 2 tablespoon maple syrup
  • ⅓ cup creamy almond butter
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 5 drops absolute rose oil
  • ¼ teaspoon salt
  • Almond Butter Layer
  • ¾ cup creamy almond butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 2 tablespoons brown rice syrup
  • 1 tbsp cordyceps
  • 2 tablespoon Mushroom blend (I use Moondeli mushroom adaptogen)
  • 2 tablespoon water
  • ¼ teaspoon salt
  • Topping
  • pinch of Celtic salt
  • rose petals
Instructions
  1. Line a mini muffin tin with liners
  2. in a medium saucepan combine chocolate layer ingredients. Heat on low and stir frequently to keep the mixture from sticking to the bottom of the pan.
  3. Once everything is melted down, pour about 3 tablespoons of liquid into each muffin liner. Make sure you save enough for the top layer!
  4. When they are all filled, place them in the freezer.
  5. In a saucepan, add all the almond butter layer ingredients together, mixing as you go!
  6. Bring out the chocolate layer and pour on almond mixture in equal parts as the chocolate. Then place in the freezer.
  7. Bring out of the freezer and then pour the remaining chocolate mixture on top.
  8. Top with rose petals and Celtic Salt

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