Blueberry and almond butter cups with cocoa mass

Homemade chocolates... What could be better?

10 sweets 

Blueberry jam:

• 1 cup blueberries (frozen or fresh)
• 2 tablespoons agave syrup or other sweetener
• 1 tablespoon of orange juice 

Almond butter filling:

• 60 g almond butter 
• pinch of salt
• ½ teaspoon cinnamon 
  
• 1 tbsp agave syrup or other sweetener

Chocolate cups: 

• 100 g cocoa mass
• 1 tablespoon cocoa butter
• 1 tablespoon agave syrup or other sweetener.

For the decoration

• Blueberries
• Cocoa nibs

For this recipe I used silicone cupcake molds.

1. Melt the cocoa mass, cocoa butter and agave syrup in a steam bath (in a saucepan with a little water and a heatproof bowl on top).  
2. Pour a teaspoon of chocolate into the silicone cupcake cases. Tilt the moulds to distribute the chocolate evenly around the edges. Place in the fridge for 15 minutes.
3. Add the almond butter, salt, cinnamon, and the agave syrup to the food processor. Blend everything until smooth.
4. Place the blueberries, agave syrup and onage juice  in a saucepan and boil until thickened.
5. Take the chocolate moulds out of the fridge and add the almond butter to all the moulds and the blueberry jam on top. 
6. Decorate with blueberries and cocoa nibs. Pour the rest of the cocoa mixture on top.