The French may scoff . . .

At times, treats are made with no other reason than me being obsessed.

This is one of those times.

6 simple wholesome ingredients and a stint in the freezer is all that stood between me and memories of Paris, taking me back to my childhood, eagerly deciding which chocolates from the hundreds in front of me I wanted to place on my tongue and allow to melt slowly.

This chocolate recipe may have the French scoffing into their silk Hermes scarfs, but hey, I love it and isn't that all that matters?

Chocolate Nut-Butter Cups

(recipe from The Whole Pantry by Belle Gibson)

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Makes 8-10

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1/2 cup (125ml) coconut oil, melted

1/2 cup (50g) raw cacao powder

2 1/2 tbsp rice malt syrup

2 tbsp pure organic peanut butter (or nut butter of your choice)

pinch raw cacao nibs

pinch sea salt

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Line 8-10 mini muffin holes with paper cases.

For the chocolate, whisk the melted coconut oil, cacao, rice malt syrup and a pinch of sea salt until smooth and well combines.

Pour 1 tsp of this mixture into each case/mould then place in the freezer for approx 5 minutes, or until firm.

Remove from freezer and spoon 1 tsp nut butter into the centre of each chocolate (push down flat if the nut butter is firm, or place back into the freezer if your nut butter is runny).

Cover with remaining chocolate mixture and sprinkle with sea salt and cacao nibs and place in the fridge or freezer for at least 30 minutes.

Keep stored in an airtight container in the fridge or freezer.

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We're heading back over......very soon!