Sweet Mexican Chocolate Tamales with Pecans « Dora's Table

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Gaby Ampudia

1 cup (8 oz.) Vegan Butter room temperature

⅓ cup Sugar granulated

4 cups (1 lb. 2oz) Masa harina

1.5 tsp. Baking powder

1 tsp. Salt

1 ½ cups (9 oz.) Mexican chocolate ground

½ tsp. Cinnamon ground

2 cups Almond Milk unsweetened, warm

2 cups Water warm

½ cup Pecans chopped

2 cups Chocolate chips bittersweet

30 Corn husks dried

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