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My name is Beth and I am a Nutritional Therapy Practitioner, Physical Therapist, Entrepreneur, Mom, Wife, Woman, and Friend.  Through my education and journey in all of these roles I have learned a lot that I want to share with all of you.  Please enjoy the free content on the site, e-mail me or contact me with any questions or concerns or if you want to sign up to be a client.  I look forward to working with you!

Check out my latest Recipe!

Print Recipe
Almond Butter Cups
DARK chocolate almond butter cups that are almost too good.
Servings
mini cups
Ingredients
Chocolate
Almond Butter Inside
Topping
Servings
mini cups
Ingredients
Chocolate
Almond Butter Inside
Topping
Instructions
Chocolate
  1. Fill a mini muffin tin with 12 liners
  2. Melt the chocolate in a double boiler. Keep this on medium-low heat and make sure not to allow any steam to escape or it will seize and make this really difficult!
  3. Mix in the remaining chocolate ingredients (coconut butter, honey, vanilla, sea salt)
  4. Use just enough chocolate to cover the bottom of the muffin liners (I used a spoon to transfer and drizzle into the cups, then I swirled them around to coat the bottom evenly.)
  5. Place muffin tin in the freezer for a minimum of 10 minutes. While this hardens, make the almond butter filling and keep an eye on your double boiler. (see below)
  6. Once hardened, put about 1/2-1 teaspoon of the almond butter mixture in the middle of each chocolate bottomed muffin cup. (I used a bag with a corner cut off for precision.)
  7. Cover each with the remaining chocolate and sprinkle some coarse sea salt on top.
  8. Place in to freezer to 15-20 minutes until hardened. I recommend storing in the fridge, they don't need to be stored in the freezer.
Almond Mixture
  1. Combine almond butter, melted coconut butter and honey. Place in the freezer to harden slightly to it stays in place when you put in the cups.
Recipe Notes

Final tip!  This recipe calls for baking chocolate so it needs to be melted.  I use a double boiler so I can keep it on low low heat while the first round is hardening.  The key is that you make sure you don't get the water so hot that it is truly boiling because that puts you at risk for steam and steam causes chocolate to seize. Lesson learned over here! (By the way if this happens to you, they taste the same, it's just a little harder to work with.  You can add some coconut oil to smooth it out some they just won't be as photogenic.)

 

For a chuckle here is my seized chocolate topping: 

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