- 120g Naturya Cacao Butter drops
- 100g Naturya Cacao Butter
- 80ml agave syrup
- 2/3 jar Naturya Cashew & Hazelnut spread
- 1 pinch of sea salt
You will need a silicone chocolate cup mould.
Melt the cacao butter on bain marie (using a whisk will help).
Once the butter drops are melted, add in cacao powder and agave syrup and mix until thoroughly combined.
Take the mixture away from heat and carefully pour half of it into the chocolate mould.
Gently shake the mould to create chocolate walls.
Let the cups cool down for a few minutes, then place them in the freezer for some other 5 minutes.
Remove the mould from the freezer and add some Cashew & Hazelnut spread in the middle of each chocolate cup.
Finally, cover the Cashew& Hazelnut spread with more of the chocolate composition (you can re-heat it on bain-marie for a few seconds if it is no longer runny).
Put them back in the freezer until solid *.
*The cups can be kept in the freezer for up to 6 months.