Almond Butter Fudge Cakes
Ingredients
2 cup blackberries, fresh or defrosted if using frozen
0.25 cup chia seeds
0.25 cup water
2 tablespoon lemon juice
1.5 teaspoon stevia sweetener
1 teaspoon vanilla extract or vanilla powder
1 teaspoon acai powder (optional)
1.75 cup cacao butter (melted)
0.5 cup maple syrup
1 cup almond butter
0.25 teaspoon sea salt or Himalayan salt
Method
- Start by preparing the blackberry jelly, or gloss as I like to call it.
- In a blender, whizz up the blackberries, water, lemon juice and vanilla until liquidized.
- Stir in the chia seeds and let the mixture sit in the fridge for about 30 minutes. This will help the chia seeds to soften and begin to absorb some of the moisture from the liquid.
- Add the stevia and acai if you are using it, and blend again until completely smooth.
- This will take about 5 -10 minutes depending on how good a blender you are using. If the mixture iss too thick, add a little more water to get the mixture going. You want a completely silky smooth mix with no chia seed particles. The healthy omega oils in the chia seeds give the jelly a wonderful glossy sheen, hence why I like calling it gloss!
- Set the jelly aside in the fridge.
- Meanwhile, using a large mixing bowl stir the almond butter and maple syrup into the melted cacao butter. Continue stirring until the mixture is completely incorporated.
- Add salt to taste.
- Line your muffin/bun tray with bun cases and spoon half of the almond butter fudge into them.
- Pop them in the freezer for about 10-15 minutes to set the bottom layer. I recommend keeping the bowl with the remaining fudge sitting on top of a saucepan with some hot water to prevent it from hardening before you are ready to pour it.
- Remove the fudge cases from the freezer and spoon a good desssert spoon size of the blackberry jelly on top of each one.
- Place them back in the freezer for another 15 minutes.
- Finally, spoon the remaining fudge over the the jelly layer to cover them and place them back in the freezer to set for an hour or so.
