Raw chocolates with a homemade almond butter filling {vegan}

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Haaaaappy Monday everyone!

If you happen to have seen (and enjoyed, I hope!) my Raw chocolate and puffed rice bars recipe last month, you may or may not have wondered: is there such a thing more delicious than raw chocolates? The answer is: yes! Raw chocolates with a homemade almond butter filling! Of course any other nut or seed butter would be amazing here as well. If homemade, that’s a plus! I just love finding a soft filling inside my chocolates. You should probably put a bit less than I did, because mine were about 30% choc and 70% almond butter, haha!

Remember: sharing is caring 🙂

RAW CHOCOLATES WITH A HOMEMADE ALMOND BUTTER FILLING {vegan}
by Marta Giaccone

Recipe
yields about 15 chocolates (depending on your mold of choice)
+ ½ cup almond butter
prep time: 25 mins, cook time: 5 mins, total: 30 mins + 1 hr rest time

Almond butter
1 cup / 150 gr almonds
pinch salt
optional: 1 tsp coconut sugar (or other sweetener)

Method

1. Dry toast the almonds in a small skillet over medium heat for just a few minutes, until they start to brown. Stir frequently as they burn quickly.
2. Transfer and spread onto a wide dish or wooden chopping board (it has to be dry and clean!) and let cool for a few minutes.
3. Add to a blender or food processor and blend for about 10 to 15 minutes, depending on the quality/power of your blender. Stop every minute or so, scrape down the sides and let it cool, if it starts overheating. See my step-by-step photos.
4. Don’t worry, you’ll get there eventually! It will be super silky and runny. At the end add a pinch of salt and coconut sugar and pulse again to combine. Feel free to add any spices of your choice.
5. Transfer to a small jar and let cool, uncovered.

Chocolates
40 gr cacao butter
40 gr cacao mass
3 tbsp maple syrup (or other liquid sweetener)
seeds from ½ a vanilla bean
pinch salt
pinch cinnamon
almond butter (see recipe above)

Method

1. Melt cacao butter and mass over a double boiler (I use a small bowl placed over a small pot filled with a little bit of water).
2. When melted, mix in all the other ingredients.
3. Add a small amount of the mix to a mold of your choice.
4. Transfer the mold to the refrigerator for a few minutes.
5. Add about 1 tsp of almond butter to each chocolate mold, then top with more melted chocolate. Return to the fridge and let firm up for about 1 hour. Check that they’re hard enough before serving.
6. Store in the fridge as they melt easily (especially in this heat!)