Step 1: chocolate mixture

1.   Pre-chill your molds. Silicone molds are best because it is easiest to remove your finished cups from silicone molds.

2.   In the pot on the stove, put about 2 inches / 5 cm of water. Bring to boil and then lower heat to maintain a light simmer.

3.   Measure out and place all the step 1 ingredients into a pot which will fit over the pot on the stove, which you have preheated with boiling water (for the bain marie). NOTE CAREFULLY that the fit of the top pot must be loose enough to allow steam to escape from the bottom pot.

4.   Place the pot with all the ingredients on top of your simmering pot. Make sure the water is just simmering.

5.   Using a silicone spatula slowly but constantly stir, until all your ingredients are well-combined and you have a creamy mixture.

6.   Get your molds from the freezer and place on the counter.

7.   Using a 1 tbsp measuring spoon, place exactly 1 tbsp of the step 1 prepared ingredients into each mold spot.

8.   Place the mold(s) into the freezer until the chocolate mixture is firm (about 30- 60 minutes).

Step 2: Filling

9.   In a small measuring cup or glass, scoop out the almond butter or peanut butter. Add the almond flour and stir with a fork until well-combined. Set aside.

10.   When the first layer, from step 1, is firm, take out of the freezer. Measure 1 tsp of the nut butter mixture and put into the center of your chocolate base. Flatten with the back of a teaspoon, leaving a rim of chocolate still visible on the perimeter.

11.   Pour 1 tsp of the remaining step 1 chocolate mixture over the nut mixture so the nut mixture is completely covered. Place back into the freezer for several hours, or overnight.

Step 3: Putting it together

12.   Take out of freezer and thaw for 5 minutes before serving. Store the unused cups in the freezer, in an airtight glass container, until needed. Frozen cups will keep for several weeks.

13.   Enjoy!