Guilty free dessert, with all the benefits from the almonds and chocolate.
Almond nuts are rich sources of nutrients like proteins, are rich in mono-unsaturated fatty acids like oleic and palmitoleic acids that helps prevent coronary artery disease and strokes by favoring healthy blood lipid profile, are an excellent source of many important vitamin B complex gruop and E. Are also an incredible source of minerals such as manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
By the other way, it is considered a ‘superfood’ due to the high density of essential nutrients, very few side effects and proven health benefits. Is full of antioxidants thank you to it richness on flavanoids and exciting due to the theobromine.
Time: 15 minutes
- 1 cup almond butter
- 1 tbsp vanilla
- 2 tbsp maple syrup
- 3 tbsp buckwheat flour (blended or processed buckwheat grains)
- 1 dark chocolate bar (I choosed 75% cacao)
- 1 tbsp Himalayan salt
- In a large bowl mix the almond butter, vanilla, maple syrup and buckwheat flour until blended. Let sit for 10 minutes until the buckwheat flour has soaked up most of the liquid and the mixture has a dough like consistency.
- Melt the chocolate in a double boiler and then pour half of the chocolate in a layer on the bottom of 20 small rectangular molds (or cupcake molds). Swirl the chocolate up the sides of each as you go so it reaches about half way up the mold.
- Roll the almond butter dough into balls and press equally into the cupcake molds. Pour the remaining chocolate over the almond butter and freeze the molds for 10 minutes until chocolate is firm to the touch.
- Sprinkle with sea salt and refrigerate until ready to serve or enjoy immediately.