Giant Homemade Almond Butter Cups Food
HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
ALMOND BUTTER CUPS RECIPE BY TASTY
Here's what you need: chocolate chips, almond butter, powdered sugar
Provided by Chunky Monkey
Yield 16 servings
Number Of Ingredients 3
Steps:
- First, line a mini-cupcake tin with paper liners.
- Next, melt chocolate chips in a microwave-safe bowl.
- Then, mix the powdered sugar and almond butter together for a thick consistency.
- Once the chocolate chips are melted, place a thin layer of chocolate on each liner. Then, add a spoonful of the almond butter concoction on top of each layer of chocolate.
- Top with another layer of chocolate, completely concealing the almond butter.
- Finally, place the tray in the freezer and freeze for 1.5 hours.
- Serve and enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, Sugar 6 grams
GIANT HOMEMADE ALMOND BUTTER CUPS
Perfect combination of bitter, sweet, and healthy.
Provided by PrettyLittleAlycat
Categories Almond Desserts
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
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.
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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.
- Fill each muffin tin with 1 tablespoon (or slightly less) of melted chocolate. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.
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