Chocolate cups filled with nut butter that are laced with beetroot - ridiculously good.
For six beetnut cups in just five minutes:
Take a muffin tin lined with paper cases.
Melt 150 grams of dark, milk, or white chocolate (vegan or not) and add a tablespoon or so to each case - you want the chocolate to come a third of the way up.
While the chocolate base is setting take 100 grams of nut butter (peanut, almond, hazelnut, whatever you fancy - homemade or not - but if shop bought please consider sustainable palm oil or palm oil free nut butter) and whizz this up in a processor or with a hand blender with 2 small golf ball sized beetroot until thoroughly mixed and pureed.
Now take a large teaspoon full of this mixture and roll into a ball - about the size of a quail egg - and flatten directly into the centre of the base.
Now melt another 150 grams of chocolate and spoon this over the top to seal the whole thing in.
Eat them before some else does!
The ones above are made with a base of dark and a top of milk chocolate - mmmmmm
Check out #MusicMick in Taste Corner giving his verdict
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