Our next guest recipe is by Jaclyn Garcia, who has one of the most followed food blogs called tenthousandthspoon.blogspot.com. She is a food photographer and a food stylist, based in Kuwait with her family for four years now. One look at her photos, and you can tell that she is an expert at this!
She says that she was never interested in cooking while growing up, but photography was always something she wanted to do. Now that she is married, she has learned not just how to cook — but how to style and photograph her food (and very well at that) as well! To her, this kind of work is her therapy!
Here she shares with us not just her gorgeous photos, but one of her family’s most well-loved and healthy snacks that she enjoys doing from scratch. This recipe is guaranteed both kids and adults will love!
Let’s take a look at her Almond Butter Chocolate Cups!
Almond Butter Chocolate Cups
1/2 cup homemade almond butter (Made of 3 cups roasted almonds, 3 tbsp honey and a pinch of salt; procedure below. If you don’t have time to make the homemade almond butter, any store-bought almond butter spread will do.)
200g dark chocolate
2 tablespoons honey
1 tablespoon powdered sugar
1/2 teaspoon salt
- Make the homemade almond butter: Blitz the almonds in the processor for 30min to an hour (depending on how powerful your processor is). When the mixture has turned creamy, just add in the honey and salt.
- Chop the chocolates and melt in a double boiler. Stir to make it smooth.
- Prepare liners in a mini-muffin tin. The tin will help hold their shape. Put in half a tsp of chocolate in the liners. Tilt and bang the tray on the table to level the chocolate and coat the liners. Put in the refrigerator for 5 minutes to let the chocolate harden.
- Mix the almond butter, honey, powdered sugar, vanilla, and salt together until smooth. Get the chocolates in the tray. Put a teaspoonful of the almond butter filling in the center of the chocolate lined cups. Spoon some more of the melted chocolates to cover the filling. Bang the tray around some more to level the chocolate. Let cool in the refrigerator to harden.