Almond Butter Cups

Holy mother of PEARL these were good. WOW. I’m not a sweets type person, but these rocked. They are RICH. Next time, I’m going to make mini cups – I couldn’t find the mini cup papers at the store so our guests on Friday night got these honking things. There were no complaints. 🙂

Thank you PaleOMG for this one. Make these – you’ll love them.  Original recipe here and below, and just follow that, I did and they were perfect. Some notes in [xxx].

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Prep time:  10 mins

Total time:  10 mins
Serves: 6 [my mods below make 10 cups]
 Ingredients
  • 6-9 ounces dark chocolate chips [14 oz]
  • ½ cup almond butter (sunflower seed butter for nut free!) [3/4 cup]
  • 2 tablespoons honey [3 tbsp]
  • 1 teaspoon cinnamon [x2]
  • ½ teaspoon vanilla extract [love vanilla, used 1.5 tsp]
  • pinch of salt [yep]
Instructions
  1. In a bowl, mix together your almond butter, honey, vanilla, cinnamon and salt. [now be careful you don’t start eating this right now…it’s good]
  2. In another bowl, melt your chocolate. I used the microwave but you could also use a double boiler. [I used a small pot on the stove, LOW, stir constantly. Worked great.]
  3. Now place 6 silicone liners in your muffin tin. If you don’t have silicone liners, paper muffin liners will work just fine. [used foil liners x10]
  4. Use a glazing brush or a spoon to spread some of your chocolate in the bottom of your muffin tin. [I used a spoon]
  5. Then pour a bit of your almond butter into the cup. [so good]
  6. Then top off with another small dollop of chocolate, spreading out to make a circle. [yes, I swirled it]
  7. Repeat in all cups.
  8. [Shazzy additions: sprinkled crushed almonds on top and/or coconut flakes. NOM NOM NOM.]
  9. Place in freezer for an hour or more.
  10. Pull out of liners. The almond butter will sticky and stick a little to the sides of the liners. [I just handed them out with liners on them and had people take them off when they were ready to eat.]
  11. Eat up for your Halloween treat! [These are good ANYTIME!!]

 

Notes
If you don’t want them sticky and want them to put more of a “Reese’s” type chocolate up, fill the bottom of the liner with chocolate and your almond butter. Freeze for an hour, then pour your chocolate on top, covering all of your almond butter, then freeze for another 30 minutes.
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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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