GET THE RECIPE!

CHOCOLATE TAMALES

1 cup Vegan Butter  ⅓ cup Sugar granulated 4 cups Masa harina 1.5 tsp. Baking powder 1 tsp. Salt 1 ½ cups Mexican chocolate ground ½ tsp. Cinnamon ground 2 cups Almond Milk unsweetened 2 cups Water warm ½ cup Pecans chopped 2 cups Chocolate chips bittersweet 30 Corn husks dried

1

STEP 1

Soak the corn husks in hot water Beat the butter and sugar until the butter has doubled in size and is nice and fluffy. Add the Mexican chocolate, cinnamon, baking powder, salt. Add half of the masa harina and the almond milk.

2

STEP 2

For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it. Remove the corn husks from the water and set on paper towels. Set up the steamer. Using a spoon, spread the dough onto the corn husk, forming a square.

3

STEP 3

Fold the tamal. Place the tamales in the steamer. Cook the tamales. Remove steamer from the heat, uncover and let cool.

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa. You can also use 8 oz. of coconut oil or 8 oz of cooked, unsweetened pumpkin to replace the fat.

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