I came across this flavour combo back in the day and have been whipping it out whenever possible since discovering it.
Almond + Apricot + Cinnamon + Maca = sicko crazy village times ( a.k.a really yummy )
The bonus is that this combo is awesome around the holidays, be that Thanksgiving or Christmas. I used a white almond butter to keep the inside a little on the lighter side visually, but you could use “normal” almond butter just the same and it’ll be dynamic!
90g ( ⅓ cup ) almond butter ( white or plain )
30g ( 2 tbsp ) honey or maple
40g ( scant ¼ cup ) cacao butter, melted
30g ( ⅓ cup ) dried apricots, chopped
4 drops apricot medicine flower extract ( optional )
4 drops vanilla medicine flour extract ( optional )
1 tsp maca powder ( optional )
1 tsp cinnamon
⅛ tsp almond extract
Pinch sea salt
To finish
200g ( 7 oz ) chocolate of your choice
100g ( ¾ cup ) activated or candied almonds, processed into a crumble consistency
Method
- Whisk together the first set of ingredients until smooth.
- Add the second set and mix to combine.
- Place the whole bowl into the fridge for 20 mins – 1 hour or so to firm up.
- Once firm, roll into bite sized balls and place on a baking sheet lined with greaseproof paper.
- Pop back in the fridge to set again while you melt down the chocolate to enrobe them.
- Click here to watch a video on how to enrobe.
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