We’ve just received almonds from Lizzie’s farm in Andalusia, and I was keen on baking something festive and delicious with them right away. These delicious cake bites don’t need cooking, and have no flour, eggs or butter in them.
Makes 9 cups
6 handfuls of almonds
A handful of oats
2 tsp coconut butter
3 tsp molasses (I used date molasses)
3 tsp peanut butter
200g dark chocolate
2tsp coconut butter
Fleur de sel (regular salt is acceptable too!)
cocoa powder (for dusting)
Break chocolate into chunks and place over heat in a bain-Marie (which is how you should melt chocolate – using a pot of water into which you place another pot with the chocolate – chocolate doesn’t like direct heat). Stir occasionally until chocolate is melted, then add the coconut butter. Spoon the chocolate evenly onto the almond-cups and refrigerate again for a few hours. Then sprinkle with salt and dust with cocoa powder to serve.
Before pouring the chocolate over the almond base, I made a small hole in each base and added a filling of my choice: I tried Nutella, peanut butter, and green tomato jam which were all a success. I even tried one with the delicious “Il Caviale de Belzebu” – a lemony chilli jam – and that one was my favourite.