Almond Butter Cups
User Reviews
5
Almond Butter Cups
Description
Almond Butter Cups are created by melting a mixture of dark chocolate chips and coconut oil, which forms a glossy and firm exterior when chilled. After coating muffin liners with this chocolate layer and freezing to set it, a creamy filling made from almond butter and maple syrup is added. The cold setting helps the chocolate maintain its structure while providing a sturdy shell around the softer filling. A flaky sea salt topping can provide a gentle contrast, highlighting the natural almond butter sweetness. These cups can be made in a standard muffin tin and chilled in the freezer for convenience.
The texture of these cups is defined by the crisp chocolate edge and the smooth, rich almond butter filling. The coconut oil ensures the chocolate melts smoothly and sets with a shiny finish, while the maple syrup adds natural sweetness and moisture to the almond butter. The recipe uses simple ingredients and a basic melting and layering method to produce small, bite-sized treats.
Almond Butter Cups are suitable as a snack or dessert and can be stored in the freezer to keep firm. When ready to eat, removing them just before serving allows the chocolate to soften slightly. Use refined coconut oil if you prefer to avoid coconut flavor in the final product.
Ingredients
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil (see notes)
- 1/2 cup almond butter
- 1 tablespoon maple syrup
- sea salt optional topping, flaky
Instructions
- Line a standard muffin tin with 12 muffin liners, then melt the chocolate chips and coconut oil together. You can do this in a microwave, or in a double boiler by filling a small pot with an inch of water. Place a heat-safe bowl snugly on top of the pan, and add the chocolate chips and tablespoon of coconut oil to the bowl. The steam from the boiling water below will gently melt the chocolate. Stir until the chocolate is smooth.
- Add a teaspoon of the melted chocolate into the bottom of each muffin liner. Repeat until all 12 cups are filled with the bottom layer of chocolate, then tilt the pan so the chocolate will swirl around each muffin cup, going up the sides of the muffin liner slightly. This will help give your almond butter cups a nice edge. Place the pan on a flat surface in your freezer to let the chocolate set. Leave the remaining melted chocolate in the bowl on the saucepan, so it will stay warm and melted. (The stove does not need to remain on, though.)
- While the chocolate is setting in the freezer, mix the almond butter and maple syrup together in a small bowl. Add a pinch of salt, if you are not using salted almond butter, to help the almond flavor pop.Remove the pan from the freezer. Scoop the almond butter mixture using a heaping teaspoon, then roll it between your hands to form a ball. Flatten the ball to make a disc, then place it on top of the hardened chocolate layer in the muffin cup. Repeat with the remaining almond butter mixture, until all of it has been used up and the muffin cups are each filled with almond butter. If you have extra almond butter mixture to use up, you can press the excess into any cup that might seem less-full than others.
- Add a teaspoon of melted chocolate to the top of each almond butter cup, and use the spoon to spread it around so the chocolate totally covers the top. Sprinkle some flaky sea salt on top of the melted chocolate, if you'd like a salted top. Repeat until all of the almond butter cups are covered in chocolate, then place the pan in the freezer to let the chocolate set, at least 30 more minutes. Then transfer them to the fridge, so they don't become too hard to bite into.
- As soon as the chocolate is set, the dark chocolate almond butter cups are ready to serve. The coconut oil will make these melt in a warm room, so be sure to keep them stored in an airtight container in the fridge for the best texture. You can store almond butter cups in an airtight container in the fridge for at least 1 month. Or, you can keep them in the freezer for up to 3 months. (The texture will be much harder when they are frozen, so be cautious when biting into a frozen-solid one.)
Notes
- Refined or expeller-pressed coconut oil is recommended to avoid coconut flavor in the cups.
- Nutrition information refers to one of twelve large almond butter cups.
- Keep the chocolate warm after melting to make layering easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 17mg | 1% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
