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.
RASPBERRY CHOCOLATE ALMOND BUTTER CUPS
These Raspberry Chocolate Almond Butter Cups are made with all-natural almond butter, coconut oil, maple syrup, and freeze-dried raspberries.
Provided by Lee Funke
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- First, line a muffin tin with nonstick muffin liners. Set aside.
- Next, place all-natural almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
- Add cocoa powder and crushed freeze-dried raspberries and mix again until combined.
- Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.
- Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
- Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 149 calories, Sugar 5, Fat 12, Carbohydrate 9, Fiber 3, Protein 3
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- In a microwave safe bowl, melt the chocolate chips and coconut oil in 30 second intervals in the microwave, mixing until smooth.
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4.8/5 (55)Estimated Reading Time 3 mins
- Place almond butter, coconut, coconut oil, honey and salt in a food processor and puree until smooth and well combined.
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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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- Melt all four chocolate bars in the microwave. Heat in 30-second intervals, stirring with a spoon or baking spatula in between heating.
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