Easter in Portugal is synonymous with sugar coated almonds, chocolate coated almonds, caramelised almonds, which can be decorated with pictures and have different textures; there is a type to fit every taste.
For those who love the natural taste of almonds as much as I do, without the sugar coating that is so typical during this Easter season but is packed with calories, not to mention colourings and refined sugars that are so bad for our health, I am sharing a simple and delicious recipe – dark chocolates with almond butter – which you can eat without that guilt feeling.
You will need an ice cube tray, dark chocolate with at least 70% of cocoa, coconut oil, almond butter, almonds to decorate…and that’s all!
A 200g chocolate tablet will make 20 chocolates.
Melt 100g of chocolate with 2 tablespoons of coconut oil in bain marie; Pour a dessertspoon of the chocolate mixture into each compartment of the ice cube tray and cool in the fridge for 30 minutes.
Remove the tray from the fridge and add one half teaspoon of almond butter to each compartment, on top of the solidified chocolate.
Melt the remaining chocolate with another two tablespoons of coconut oil in bain marie. Use again a dessertspoon to spoon the mixture into each compartment of the ice tray, on top of the almond butter and finish by decorating each chocolate with one almond.
Place in the fridge for another 30 minutes.