My dear friend Heidi has many a food intolerance. It's easier to write a list of what she CAN eat rather than what she cannot. When we get together, I never want her to feel to left out, so I put on my big girl pants and my thinking hat and accept the challenge! These are based on Alicia Silverstone's peanut butter cups- which are excellent!
These delicious little cups of goodness are gluten free, dairy free and peanut free and stress free!
Makes SIX (but serves one- who are we kidding?)
Ingredients:
1 cup almonds
1/4 cup earth balance coconut spread
3/4 cup non dairy/ gluten free chocolate chips (Rice Dream make the best)
1/8 cup of unsweetened vanilla almond milk
Directions:
Line a muffin tin with 6 paper liners.
Put almonds in your food processor and grind to a fine meal.
In a small pot, heat the coconut spread until melted. Remove from heat and stir in almonds. Then divide the almond mixture into each of the paper lined muffin tins. (about 1 tbsp)
In a clean pot, melt the chocolate chips with the almond milk until runny and smooth. Spoon evenly over each of the almond cups. Chop some almonds or walnuts and sprinkle on top.
Refrigerate for 2 hours to set. If you are in the middle of a wicked craving, put them in the freezer and check them every 5 minutes to see of they harden. Sometimes you won't be able to wait and you'll eat one that's soft. It's okay. No one will know. None of this is from experience by the way.
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