Almond Butter Cups
User Reviews
5
Almond Butter Cups
Description
Almond Butter Cups are made by melting chocolate chips mixed with coconut oil to create a glossy base and topping. The chilled almond butter is portioned in the center of the chocolate cups, then sealed with more melted chocolate and a sprinkle of flaky sea salt to provide a balance between sweet and savory. The recipe uses a muffin tin lined with paper cups to contain each candy, making them easy to remove and serve.
The texture contrasts between the crisp chocolate shell and the soft almond butter filling give these treats an enjoyable mouthfeel. Chilling after each layer helps form defined layers without blending together. The subtle coconut oil in the chocolate helps smooth the chocolate and improve the mouthfeel.
Once set, these cups can be kept in airtight containers in the fridge for several weeks or frozen for longer storage, ensuring they stay fresh and firm. The key to successful Almond Butter Cups is avoiding overly thick chocolate layers on top and bottom, which can be difficult to bite through, ensuring a pleasant balance between the chocolate and filling.
Ingredients
- 14 ounces chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup almond butter
- sea salt flaky, optional
Instructions
- 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.
- Once the almond butter is chilled and slightly firmed up, add a dollop (approximately 2 teaspoons) into the middle of each muffin cup. You can flatten it with your finger, but try to keep the almond butter in the middle and not too close to the edge.
- Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.
- Chill in the fridge for 10 minutes, or until completely firm.
Notes
- Store finished almond butter cups in airtight containers in the refrigerator to maintain freshness for several weeks.
- They can be frozen for up to three months; thaw in the fridge before serving.
- Ensure the chocolate layers are not too thick, as thick chocolate can be tough to bite into and detracts from the balance of textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 23mg | 1% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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