Chocolate Clusters & Almond Butter Cups (Vegan)

So glad that many of you loved the sugar-free chocolate dip. Boy do I have some fun treats for you to try with it. I hope you like them as much as I do!

I’ve been on a nice clean eating streak and have eliminated a lot of added sugars. I was eating milk chocolate like crazy. Heck I was drinking too much of milk anything.

I’m lactose intolerant plus nothing was organic. Meaning more estrogen in my body, meaning off-balanced Sabrina! And too much dark chocolate messes with my bile reflux. What’s a girl to do? IMG_20130410_222449Take the sugar-free chocolate dip and get creative, but make sure you cool it for at least five (to ten) minutes. Here are two little “recipes” I did with the dip which have no added sugar, unless you use maple syrup. Feel free to try your own variations.

Maybe try making the clusters maybe with blueberries, coconut flakes and almond slices? That is my next attempt! And for the almond butter cups, maybe try a different nut butter? I think some raw cashew butter would be divine. Enjoy!
544823_631443806869183_1694369391_nSabrina’s Fruit & Nut Chocolate Clusters Ingredients (Makes 6 Servings)

  • 1 Serving of Sugar-Free Chocolate Dip (w/ maple added if desired)
  • 1/2 Cup of Frozen Raspberries, Thawed A BIT (or your choice)
  • 2 Tbsps of Pepitas (or your choice nuts)
  • 1 Tbsps of Raisins (or your choice dried fruit)

Put all the ingredients into a bowl and stir gently to mix. 529366_10101544743932640_1092465195_nPlace the clusters into cupcake liners (mines are silicone, for non-stick action) or drop them onto a cookie sheet lined with parchment paper. Place in the freezer for at least 30 minutes to an hour.

Remove from freezer and enjoy!

534423_632094143470816_822010841_nChocolate Almond Butter Cups Ingredients (Makes 2-4 Servings)

  • 1 Serving of Sugar-Free Chocolate Dip (w/ maple added if desired)
  • 1 Tbsp of Raw Almond Butter, Divided
  • 1 tsp of your choice vegan protein powder mixed into almond butter (Optional)*

Take two big (pictured above) or four small cupcake liners and spread a little bit of chocolate dip on the bottom. Then divide the almond butter between the liners sections.

Then add the remaining chocolate to cover the almond butter. Freeze for at least 30 minutes (or try in the fridge for an hour?). Remove and eat!

Question: Do you have a recipe that is versatile? My chocolate mousse is definitely good for a brownie filling. Even can be used as frosting. Mmmm, mousse frosting!

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8 thoughts on “Chocolate Clusters & Almond Butter Cups (Vegan)

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