Chocolate Almond Butter Cups
This Chocolate Almond Butter Cups recipe is an absolutely mouthwatering treat that is packed with yummy goodness. You will love this chocolate sensation that comes without all the sugar that is normally hidden inside your favorite nut butter cups. The good news is that, as well as being delicious, chocolate is actually good for you!
Chocolate is renowned for being rich in beautifying vitamin E, bone strengthening calcium, as well as essential vitamins and minerals such as phosphorus, magnesium, iron, copper, and manganese. In addition, chocolate is rich in antioxidants which keep your body against free radical damage. The trick to chocolate is to make that sure you don’t pair it with refined sugar, which isn’t good for your health, teeth, vibrancy, or waistline.
Make this Chocolate Almond Butter Cup your go to healthy recipe. It’s great for those times when you would like to indulge in premium quality butter cups, with just a little bit more.
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Chocolate Almond Butter Cups
- 12 ½ ounces Lily’s chocolate bar, chopped
- ½ cup organic almond butter
- 1.5 Tbsp Lakanto Maple Syrup
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 2 pinches sea salt
- Line a mini muffin pan with cupcake liners.
- Slowly melt chocolate over a double boiler (simmering water).
- Stir chocolate with a spatula to evenly distribute heat.
- Once the chocolate is melted, spoon about 1 tsp melted chocolate into each cup.
- Tap the muffin pan against the counter to help the chocolate spread evenly over the bottom of the cups.
- Turn off the heat under the double boiler.
- Place the pan in the freezer for 5 minutes to harden the chocolate.
- While the chocolate is hardening, prepare the pumpkin spice almond butter filling.
- Mix almond butter with remaining ingredients in a small bowl until evenly mixed. The mixture will be a little crumbly.
- Remove the muffin pan from the freezer.
- Spoon about ½ tsp nut butter into your hands and press into a little disc shape (as shown in the photo above).
- Place into one of the cups. Repeat with the remaining mixture.
- Press each one down with your fingers to flatten it out a bit more, if needed.
- Make sure to leave a little room on the sides for the next layer of melted chocolate to seal all the way around the nut butter.
- Next, spoon on about 1 tsp melted chocolate into each cup. Tapping the pan against the counter to help the chocolate spread. You may need to reheat the chocolate before this step, depending on the temperature of your kitchen.
- Place the pan in the freezer for 10-15 minutes to harden the chocolate.
- Remove the pan from the freezer and enjoy!
- They can be stored at room temperature for a few days, but I like to store them under refrigeration because it gives the chocolate a nice bite. Under refrigeration, they should be good for about a week, if they last that long!
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