Pip & Nut: The Nut Butter Cookbook by Pippa Murray

Author:Pippa Murray
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2016-11-22T16:00:00+00:00

1. DARK CHOCOLATE ALMOND BUTTER CUPS WITH TOASTED QUINOA

FOR THE FILLING

• 4 Tbsp quinoa

• 200g/scant 1 cup almond butter

FOR THE CHOCOLATE CASES

• 325g/11½oz dark chocolate (at least 80% cocoa solids), broken into pieces

• 1 Tbsp coconut oil

First rinse the quinoa and tip into a large nonstick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, continue cooking for 10–15 minutes, until the quinoa has turned a nutty brown and starts to “pop”. Remove from the heat.

Melt the chocolate and coconut oil for the cases in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Use half the melted chocolate to fill mini paper cups or cupcake papers up to a third full. Refrigerate until hard and set the remaining melted chocolate aside.

In a separate bowl, mix together the almond butter with 3 tablespoons of the toasted quinoa. Put a blob into each paper case over the set chocolate, then cover with the remaining melted chocolate (warming it to melt if it has set). Sprinkle the remaining quinoa over the top and refrigerate again to set.

Keep the cups refrigerated in an airtight container for up to 1 week.

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