Salted Dark Chocolate Almond Butter Cups
EGG-FREE, NIGHTSHADE-FREE, VEGETARIAN
I keep a stash of these mini almond butter cups in the freezer at all times. They’re super rich and satisfying, with a creamy, melt-in-your-mouth texture.
Makes 12 servings (2 mini cups per serving)
Prep time: 20 minutes, plus 1 hour chilling time
Cooking time: none
Chocolate cups
¾ cup coconut oil
3 tablespoons pure maple syrup or raw honey
¾ teaspoon pure vanilla extract
¾ cup cacao powder or unsweetened cocoa powder
Coarse sea salt
Filling
⅓ cup unsalted creamy almond butter
1 teaspoon coconut flour
1 teaspoon pure maple syrup
½ teaspoon pure vanilla extract
1. Line a 24-cup mini-muffin pan with silicone or parchment paper baking cups.
2. To make the chocolate cups, in a small saucepan, melt the coconut oil, maple syrup, and vanilla over medium-low heat. As soon as the coconut oil is melted, immediately remove the pan from the heat and gently fold in the cacao powder, stirring until no lumps remain. Let cool slightly.
3. Spoon about 1 teaspoon of the chocolate mixture into each muffin liner so the bottom is coated. Set the saucepan with the remaining chocolate aside and refrigerate the muffin pan until the chocolate sets, about 10 minutes.
4. Meanwhile, to make the filling, combine all the filling ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
5. Remove the muffin pan from the refrigerator and scoop about ½ teaspoon of the filling into each cup. Gently press the filling down with the back of the measuring spoon to smooth it into an even layer.
6. If the remaining chocolate in the saucepan is too thick, reheat it for a few seconds and stir. Pour the chocolate into each cup to cover the filling, using 1½ to 2 teaspoons per cup. Sprinkle the cups with salt and place the pan back in the refrigerator until the chocolate is solid, about 1 hour. Store in an airtight container in the refrigerator for up to a month or in the freezer for up to 2 months.
Change it up: Use another nut butter, such as cashew butter, for the filling.