Gluten Free Raspberry and Almond Chocolate Kisses
Author: 
Recipe type: Dessert
Serves: 24
 
Ingredients
  • 460 g milk or dark chocolate chips
  • 2-3 teaspoon coconut oil
  • ½ cup almond butter
  • 1 tablespoon powdered/confectioner ‘s sugar
  • ¼ cup of raspberry jam
Instructions
  1. Line a mini muffin tin with paper liners and set aside.
  2. Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
  3. Add about 1 teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
  4. Place the cupcake tin in the freezer for 15-20 minutes to let set.
  5. Meanwhile, mix together almond butter and powdered sugar – this makes it less sticky and easier to handle. Place almond butter mixture in the fridge for 10 minutes.
  6. Once both timers have gone off, roll [in your hands] about ½ teaspoon of the almond butter mixture and place in the centre of each chocolate cup. Place tin back in the freezer for about 10 minutes.
  7. Remove and add ¼ teaspoon of jam on top of the peanut butter.
  8. With the remaining chocolate, cover each cup until covered. Top with sea salt – optional.
  9. Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
  10. These can be left out at room temperature or in the fridge.
Recipe by Chompchomp at http://www.chompchomp.com.au/2013/07/gluten-free-raspberry-and-almond-chocolate-sweet-swap/