Left-over pulp cups

Ingredients

- 125 g almond pulp (if you don't have fresh pulp you can use almond flour.)

- 95 gr almond paste

- 1 tsp vanilla extract

- 4 tsp melted coconut oil

- pinch of cinnamon

- 115 g melted dark chocolate

- 6 tsp unsalted almond paste

Preparation method

1. Place 1 cup of almond pulp in a mixing bowl.
2. Add 1/3 cup of almond butter to the bowl. Add the vanilla extract, 2 tablespoons of coconut oil, cinnamon and salt to the mixing bowl with the almond pulp and almond paste.

3. Mix all ingredients until combined.

4. Place the muffin tins.

5. Pour the pulp mixture into the muffin tins, filling the bases halfway and pressing down firmly with clean fingers or the back of a spoon.

6. Add 1 tablespoon of almond butter to each cup and spread it lightly with a spoon.

7. Place in the refrigerator for at least half an hour.

8. Meanwhile, heat a small pan of water, place a glass bowl (heatproof) over the water (make sure the water doesn't touch the bowl - it could break) and heat the chocolate. Add the remaining 2 tablespoons coconut oil and stir well.

9. Remove the chocolate from the heat and remove the cups from the refrigerator. Fill the remaining space with melted chocolate.

10. Add a pinch of salt (or garnish of your choice - I used crushed dried rose petals). Place in the refrigerator or freezer until the chocolate is hard.
Cover and store in the refrigerator.