Do you love eating those yummy, half-melted Reese’s Peanut Butter Cups every Halloween? Well, I LOVE them, but they’re super high in sugar, and full of artificial color and flavor. These dark chocolate almond butter cups are high protein, low in sugar, super yummy and rich. And extraordinarily addictive.
Dark Chocolate Almond Butter Cups
Dark chocolate almond butter cups are high protein, low in sugar, super yummy and rich.
- 1 cup creamy almond butter
- 2 Tbs coconut oil, melted
- 1 Tbs maple syrup or honey
- 1 small pinch sea salt
- 1 tsp vanilla extract
- 2 cups dark chocolate, chopped, or dark chocolate chips (at least 70% cacao)
- In a medium bowl, stir together all the ingredients except for the chocolate until the mixture is thick and creamy.
- In a double boiler or small saucepan over low heat, melt the chocolate, stirring occasionally.
- Using a small paint brush or small spoon, coat the bottom and sides of a nut butter cup mold or mini muffin liners with the chocolate.
- Place mold or liners in the freezer for 10 minutes to allow the chocolate to harden.
- Remove the mold from the freezer.
- Scoop a heaping teaspoon of the almond butter mixture into each chocolate-lined nut butter cup or liners.
- Freeze for 10 minutes.
- Paint the chocolate over the nut butter to cover and make a final layer.
- Place the mold or liners in the freezer for 10 minutes to harden.
- Remove from the freezer, turn mold upside down and pop nut butter cups out of mold or, if using mini liners, peal the liner off each cup.
- Repeat steps 3-9 using the rest of the batter and melted chocolate until all of it's gone.
- Stuff as many almond butter cups in your mouth as you can fit!
- Store the rest of the almond butter cups in the fridge for up to a week, or store them in the freezer for up to forever.
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