Detox Dull Chocolate Almond Spread Cups ~ when I need a touch of something sweet yet would prefer not to wreck my eating routine with a 16 ounces of frozen yogurt or a pile of treats, I go for one of these solid dim chocolate almond margarine cups, they fulfill my longings without placing a mark in my sound way of life!

Here’s the combination of organic products, nuts, and seeds I utilized on these detox dim chocolate almond spread cups~

dried cranberries, kiwi, figs, dates, peaches, plums, raisins, pineapple, blueberries, coconut

pecans, pistachios, almonds, macadamias, peanuts, pine nuts, cashews

hemp seeds, chia seeds, flax seeds, pepitas

– Heaps of stores have mass receptacles or extraordinary segments where they stock mass dried leafy foods Search for cranberries, fruits, kiwi, pineapple, and papaya to add a fly of shading to your cups.

These are the ideal minimal late morning pick-me-up or after supper treat.  You can make them as large or as little as you can imagine, contingent upon your mold.  I utilized standard size silicone biscuit liners which are perfect for a significant cup, yet you can make bite estimated minis, on the off chance that you like.

Paper biscuit liners will work too.  You can likewise utilize paper cups as your molds in case you’re edgy for a solid bite and you don’t have anything else

Utilize your preferred chocolate for this formula, yet recollect that the darker it is, the healthier.  I suggest at any rate a 60% cacao chocolate, and you can go as high as 90% for an overly clashing flavor.

Step by step instructions to make your own nut spread with a nut for these cups…

First meal your nuts to support their flavor.  Put them in a solitary layer on a dry preparing sheet in a 350F stove for around 15-20 minutes, giving the skillet a shake now and then.  When you smell a nutty fragrance, they’re done.  Let them cool right on the heating sheet.  There’s no compelling reason to expel the skins from your nuts, they’ll add flavor to your margarine.

Put your cooled nuts into a nourishment processor or rapid blender and handling until creamy.  Scratch down the sides of your machine or blender frequently as you go.   First, your blend will appear to be dry and coarse, yet continue onward, it will begin to separate and will at long last dissolve into a smooth spread.

In the event that in any capacity whatsoever your nuts are dry and you experience difficulty getting them to separate into spread, include a tad of vegetable oil to the processor.

Add salt in the event that you like to the completed butter.  You can likewise include different flavors like vanilla or cinnamon.

It’s just as simple as that!

For a visual guide, you can look at my ROASTED Walnut BUTTER post


2 10-ounce packs of mixed chocolate chips

12 Tbsp almond margarine

grouped dried natural product, cut in little shakers

arranged nuts, hacked

arranged seeds

destroyed coconut


Put 1 sack of chocolate contributes a microwave-safe bowl and microwave on full power for a moment. Mix, and if the chocolate isn’t totally dissolved, microwave for further short 15 second blasts until it is totally softened.

Spoon around 1/2 tablespoons of chocolate into every one of 12 cupcake wrapper molds. Push the chocolate up the side of the wrapper around 1/2 – 3/4 of an inch, to shape the sides of the cup. Refrigerate until firm.

Spoon about a tablespoon of almond spread into the base of each solidified chocolate cup. Spread it level.

Soften the rest of the sack of chocolate in a similar bowl (there will be some staying dissolved chocolate left in the bowl, that is fine.) Working in groups, spoon enough liquefied chocolate onto each cup to cover the nutty spread.

Orchestrate your fixings over the outside of each cup. Refrigerate again until the chocolate is firm.


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