Raspberry Chocolate Almond Butter Cups Recipes

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CHOCOLATE-ALMOND BUTTER CUPS



Chocolate-Almond Butter Cups image

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

1/2 cup smooth almond butter
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 tablespoon coconut flour
2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
1 1/2 tablespoons coconut oil
Flaky sea salt, such as Maldon, for garnish

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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