Paleo Barleygrass White Chocolate Almond Butter Cups

So the lovely people at Naturya sent me out some Barleygrass Powder to experiment with, and in return I created this recipe to feature on their website! Pretty cool huh?!

This recipe takes the classic nut butter style cup and puts a clean, mean, and green spin on it. Barleygrass has a very ‘clean’ and earthy taste to it which is almost comparable in flavour to matcha green tea.

Delicious! (And I’m not just saying that!)

Makes: 6 medium sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the barleygrass white chocolate:

Method:

1. Combine all of the ingredients for the barleygrass white chocolate in a medium heatproof bowl (except for the barleygrass powder) over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
2. Whisk in your barleygrass powder until fully blended.
3. Divide one half of the mixture between 6 cupcake cases. Place in the freezer to set. Set aside the remaining mixture.
4. Now prepare your almond butter filling. Combine all of the ingredients in a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
5. Remove the chocolate cups from the freezer and divide the almond butter filling equally between the 6 cups. Return to the freezer for 5 minutes.
6. Return the remaining barleygrass chocolate to the bain-marie and mix thoroughly.
7. Remove the cups from the freezer and evenly divide the remaining chocolate mixture between the 6 cups. Return to the freezer until set.
8. Once set remove from the cupcake cases and enjoy!