Chocolate Almond Butter Cups Recipes
CHOCOLATE-ALMOND BUTTER CUPS
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is a much healthier take on our favorite name-brand treats.
Provided by Hannah Bronfman
Categories HarperCollins snack Dessert Kid-Friendly Small Plates Candy Chocolate Almond Coconut Nut Wheat/Gluten-Free Peanut Free Dairy Free
Yield Makes 24 cups
Number Of Ingredients 8
Steps:
- Line a mini muffin pan with paper liners and set aside.
- In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
- Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
- Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
- Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
- Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
- Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
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- In a microwave safe bowl, melt the chocolate chips and coconut oil in 30 second intervals in the microwave, mixing until smooth.
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- In a large bowl, beat together the egg, almond butter, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won't affect the cookies.
- Scoop the dough evenly between the 24 mini muffin cups, then use the back of a 1/2 tsp to make a dent in the center to form the "cups" as shown in the photo above.
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- Stir with a fork until well-combined and then pour 1 tablespoon into 8 muffin cups that have been lined with parchment paper cups. Place the muffin tin in the freezer for 10 minutes.
- After the first layer has been in the freezer for about 10 minutes, begin warming the chocolate chips and 3 tablespoons of coconut oil over low heat.
- When melted, remove the muffin tin from the freezer and place a tablespoon of the chocolate mixture into each cup. You may have a little left over after doing this - if that's the case, just divide the remaining liquid between the cups.
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4.8/5 (55)Estimated Reading Time 3 mins
- Place almond butter, coconut, coconut oil, honey and salt in a food processor and puree until smooth and well combined.
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5/5 (11)Total Time 15 minsCategory DessertCalories 250 per serving
- Line a muffin tin with 12 paper cups. Then, melt the chocolate and coconut oil together in a bowl in the microwave in 20 second increments, or over a double boiler. While the chocolate is melting, place the 1/2 cup of almond butter in the freezer for 5-10 minutes.
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5/5 (1)Estimated Reading Time 2 minsServings 12Total Time 25 mins
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