Almond Butter Cups
I've been on a kick lately with making recipes in my muffin tin and wanted to round out my last two posts with a third recipe which is a decadent desert. I love Reeses. Always have. Nick and I buy each other Reeses all the time and it's one of those unhealthy habits I can't kick. I wanted to make a recipe like Reeses but with healthier ingredients for a guilt free dessert. Don't get me wrong--I wouldn't say eating these is being healthy, but the whole organic ingredients allow you to feel good about the indulgence.
A few weeks ago we had the oven and stove on high and though our fire alarm didn't go off (but seems to go off as soon as we turn on the stove)--a lot of products in our cabinet melted. One of those products was our favorite dark chocolate chips which consolidated into an odd shaped ball. I will never throw away chocolate so I transferred it to a bag and have been waiting to use it at the perfect moment. This was that moment.
The combining of ingredients and melting doesn't take that long for this--you do have to be patient though with the freezing so your layers don't melt together. They're gluten free, dairy free, and paleo friendly and because they're frozen have an amazing crunch to them.
Two minutes after I put these in the freezer Nick was asking if they were ready to eat yet. While not quite on Reeses level, he did say he liked them better than Justins which was a big compliment. Let me know how you like them in the comments below!
Almond Butter Cups
Total Recipe Time: 45 Minutes
- 3 cups dark chocolate
- 1 1/4 cup coconut oil
- 3/4 cup almond butter (or nut butter of your choice)
- 1/4 cup maple syrup
- Pink Himalayan sea salt to taste
- Spray muffin tin with coconut oil or non-stick oil of your choosing
- In a microwave safe bowl, combine dark chocolate and 1 cup of coconut oil, heat 15 seconds at a time and stir until smooth
- Pour half of the chocolate into muffin tins and put in freezer to cool for 15 minutes
- Combine almond butter, maple syrup, and remaining coconut oil in another microwave safe bowl, heat 15 seconds at a time and stir until smooth
- This is also when you can add in any other ingredients of your choosing--I like to put in marshmallows!
- Remove muffin tin from freezer and pour almond butter mixture on top of chocolate layer, stick in freezer for another 15 minutes
- Reheat remaining chocolate and pour over solidified layer of almond butter, top with Himalayan salt, and place again in freezer for 15 minutes
- Use a fork to remove each cup from the tin and place in a plastic bag, these have to be kept in the freezer or they will melt!
- Serve cold and enjoy!