Baking

Reese’s Pieces – Just Healthier

Hello bug eaters! Today we have another great recipe for you! As promised: our healthy version of Reese’s Pieces (that were part of our taster session). Last week was a week full of meetings and mixers with other bug eaters and we are excited that there are so many people willing to change their diet! Many of you have requested a post on why eating insects is more beneficial than being vegan for example. Our next blog post will thus be on sustainable nutrition with cricket/insects. Thanks for the comments! We are always interested in your opinion so please feel free to reach out to us! 🙂

When I made these chocolate nut butter cups for the tasting,  I would personally say they were a best seller. These were especially delicious late at night when you’re not really hungry but just fancy a little snack. They were perfect with that glass of red wine 🙂

 

 

I used a mini muffin tray to make these babies. You can also use a larger muffin tray to marker larger bites for those with the chocolate tooth ( say hi to my hand in the reflection 😉 )

 

Print Recipe
Serves: 24 Cooking Time: 2 hours

Ingredients

  • For the base: 120g coca powder
  • 220 cocoa butter
  • 75ml maple syrup
  • 1tbsp organic vanilla extract
  • pinch of salt
  • some milk
  • 50g soaked cashews (best to soak them in milk)
  • 100g dates (chopped and without stones)
  • 5tbsp cricket flour
  • 60ml milk
  • 2 tbsp coconut oil
  • 2 big tbsp nut butter

Instructions

1

Start by blending all ingredients for the nut- butter filling. Start with the cashews and end at the nut butter. Blend until smooth and let set in the fridge for at least 30min.

2

For the chocolate shells, melt the cacao butter and powder in a bowl over hot water until completely melted

3

Add the other ingredients and stir well

4

Line the bottom of the muffin tins with some chocolate and let them cool until the chocolate is semi- hard

5

With a pipping bag ( or any other method 🙂 ) place a scoop of nut butter filling in the centre of each chocolate layer

6

Let them harden for a while

7

Now pour the rest of the chocolate on top of each mini muffin and let harden completely.

8

Decorate with some tasty cocoa beans and dark chocolate

9

Enjoy them chilled ( they might melt away otherwise 😉 )

Notes

Instead of a pipping bag, I used a small plastic bags that you normally use for sandwiches

 

 

 

 

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