Almond Butter Cups Food
CHOCOLATE-ALMOND BUTTER CUPS
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
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.
ALMOND BUTTER CUPS
I saw a recipe for making your own peanut butter cups with almond butter a few weeks back on the blog edible perspective (http://www.edibleperspective.com/2012/02/chocolate-maple-cinnamon-almond-butter-cups/) and decided to try them out using my home-made vanilla almond butter. They came out so great, I cant wait to try other variations (like e.g. a coffee mocha version or white chocolate). Feel free to add your own twist to this by using different nut butters, chocolates and if you like toppings or flavourings.
Provided by Lalaloula
Categories Candy
Time 5m
Yield 6 almond butter cups
Number Of Ingredients 4
Steps:
- Mix vanilla extract and salt into your almond butter. Using a teaspoon make six flat roundish patties of almond butter. Set aside.
- Fill 1 and 1/2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold. Place one of the almond butter patties on top of each chocolate puddle.
- Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered.
- Place in the fridge until hardened (I left mine over night). Pop out of the muffin tin and enjoy.
GIANT HOMEMADE ALMOND BUTTER CUPS
Perfect combination of bitter, sweet, and healthy.
Provided by PrettyLittleAlycat
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 21m
Yield 10
Number Of Ingredients 4
Steps:
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Line muffin cup liners with a layer of chocolate, about 2 teaspoons each.
- Mix almond butter and confectioners' sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges.
- Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 39.4 g, Fat 29.5 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 6.4 g, Sodium 176.2 mg, Sugar 14.1 g
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- Line a muffin tin with 12 paper cups. Then, melt the chocolate and coconut oil together in a bowl in the microwave in 20 second increments, or over a double boiler. While the chocolate is melting, place the 1/2 cup of almond butter in the freezer for 5-10 minutes.
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