I decided to try my hand at making these delicious little almond butter cups. They are the perfect sweet snack! However, if you’re not doing a sugar detox, then I would definitely add in the maple syrup for a little more sweetness.
Dark Chocolate Almond Butter Cups
Ingredients:
1 tbsp coconut oil
1/4 cup coconut cream concentrate
1⁄2 tsp pure vanilla extract
3 tbsp almond meal (use homemade if you have it)
3
tbsp cacao powder (unsweetened)
Dash of cinnamon
2
tbsp raw almond butter
Pinch of Celtic sea salt
3 tbsp pure maple syrup, divided (optional)
Directions:
- Melt coconut oil over a low flame and whisk in half of the coconut cream, the vanilla extract and (optional) 2 Tbsp of maple syrup.
- When that’s blended together, whisk in the rest of the coconut cream. Once that’s combined, whisk in almond meal, cacao powder and cinnamon.
- Pour into a paper-lined mini muffin tin just enough to coat the bottom of each hole (this recipe made 9 for me but you can make them bigger or smaller).
- Place your tin in the fridge or freezer until that sets and is hard.
- While the first part of the cups are chilling, (optional) whisk the almond butter with 1 Tbsp of maple syrup and a pinch of sea salt. Then load in the almond butter into a plastic bag and snip the tip off of the end to make a homemade pastry bag.
- Remove the hardened chocolate from the fridge/freezer and proceed to pipe a small amount of almond butter into the center of each one. Be sure to allow an edge of chocolate to show all around the peanut butter so that the rest of the chocolate you pour in has more chocolate to bind with.
- Pour the remaining chocolate over each almond butter dollop until they’re covered and place back in the fridge/freezer.
Variations:
- You can make these without the almond butter and make a simplified, solid chocolate version.
- Substitute walnut butter or sunflower seed butter for almond butter for a different flavor.
- You can also make these without cocoa powder for a coconut-vanilla almond butter cup recipe or add pure mint extract to coconut cream and use that as the filling instead of almond butter for a chocolate mint cup.
This recipe was provided by the very talented Kim Ludeman. Check out her site here! At The Naked Label we love Kim and all that she does for the world of health!
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