Almond Butter Cups

So I have been slacking on the new recipes front.  I’ve made a bunch but I have been spending so much time on the 6 week Refresh that I have not been making time for all of you.  I am sorry about that.  It’s a combination of the 6 week refresh and the fact that my kid no longer naps during the week with me.  Only at Daycare.  Hence why this post tells me I am on my 10th revision.  I have sat down 10 different times just for content, and not even a lot of content!  Just a few updates.

I am excited for upcoming things!  I have decided to leave my part time outpatient position and transition to a per diem position as a Pediatric Physical Therapist so that I can spend more time with my family and more time focusing on nutrition and overall health and wellness clients.  I am so passionate about this stuff that while the decision was a hard one, I feel so at peace with it.  Since it’s my first time back in a while, I decided to share with you a treat!

I played around with the recipe for these for quite awhile and I have to be honest, I considered reworking this one again because they were almost too good. Like majorly hyper palatable, can-eat-the-whole-batch-in-a-sitting good.  That is when I needed to refer myself back to making my food meaningful.  If you want them a little less sweet, cut the honey down to 1/2 tablespoon each and that should still be enjoyable but not crazy on the sweet side.  I’m not exactly sure how long they last (because they were gone before they were anywhere close to going bad), but at least a few weeks in the fridge, but they would freeze wonderfully too!

 

Try them out and enjoy!

Enjoy!

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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