A fabulous and simple dessert to make for any occasion. Sort of like peanut butter cups with no refined sugar or other junk in them. When you see how easy these are to make, I bet you have them on hand often, knowing they are rich in antioxidants and EFA’s.
Makes 18 cups
Set 18 candy/petit four cup liners on a baking sheet.
Soak currants in boiling water for 5 minutes. Drain, pat currants dry and chop finely.
Melt chocolate with rice syrup, cinnamon and 3½ tablespoons almond butter in a metal bowl set over a pot of simmering water, stirring until smooth. Remove from heat and fold in currants.
Spoon chocolate mixture into cups. Decorate tops of cups by pressing a raspberry into the center. Chill until set.