Salted Almond Butter Cups

Method

• Transfer the dates to a bowl and cover with hot water straight from a kettle. Leave to one side to soak.
• Add the dark chocolate and coconut oil to a metal or glass bowl over a saucepan containing 2cm (approx. 1 inch) of hot water. Bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir occasionally. Once the chocolate has melted completely remove the bowl from the heat.
• Place 6 cupcake cases into a muffin tray. Then pour 1 tbsp of the chocolate mixture into each case and use the back of a spoon to spread the chocolate evenly up the sides. Transfer the muffin tray to a freezer for 15 minutes or until the chocolate has set.
• Drain the dates and discard the stones then add them to a food processor along with the almond butter, maple syrup, salt,  vanilla extract and 3 tbsp of water. Process until smooth, then scoop the almond butter evenly into each muffin case. Dunk a metal spoon in hot water and use the back of the spoon to level the top of the almond butter mixture.
• Pour the remaining melted chocolate over the almond butter mixture so that each cup is completely covered.
• Transfer the cups to a freezer for at least 15 minutes to set then store in the fridge until ready to serve. We usually serve with a sprinkle of coarse salt on top for extra saltiness!