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By Nourishing Amy


timerPrep Time: 20 minutes

groupsServes: 12 People

Tasty little chocolate cups filled with toffee apple! The filling is a creamy blend of apple puree and almond butter with warming spices, all topped with dried apple for a seasonal and fun recipe. They are naturally vegan, gluten-free and require no baking.


200g or 1 ¼ cup Divine 70% Dark chocolate

1 tbsp apple puree

2 tbsp almond butter

1 tbsp maple syrup

½ tsp cinnamon

A pinch of nutmeg

2 tbsp dried apple, chopped very small


Step 1

Arrange 12 mini cupcake cases on a tray that will fit in your freezer. Melt the chocolate and add 1 tsp of chocolate to the base of 12 mini cupcake cases and place in the freezer for 10 minutes to set. Keep the remaining chocolate warm.

Step 2

Meanwhile stir together the apple puree, almond butter, maple syrup, cinnamon, nutmeg and a pinch of salt to form a thick sticky paste.

Step 3

Divide the filling between the cupcake cases and top with the remaining chocolate. Sprinkle over the dried apple pieces and place in the fridge to set for 20-30 minutes.

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