After perusing certain recipes on this blog and their accompanying stories, it should be clear by now that I am a great lover (and avid consumer) of candy. I have been spending countless hours unearthing ways to make healthy (or healthier) gluten-free, vegan, refined sugar free versions of my favorite childhood candies. This time, I made almond-butter cups. Clearly, from my Halloween post on Peanut Butter Eggs, my absolute all-time favorite candies are anything Reese’s, but I am by now, far too knowledgeable about nutrition and therefore, have chosen to substitute the classic peanut butter with homemade almond butter. My body is already thanking me.
Here is the recipe. (Any type of nut or seed butter can be used in place of the almond butter)
Almond Butter Cups
- ¼ cup raw cocoa powder
- ¼ cup melted coconut oil
- 2 tbsp raw organic honey (or more depending on desired sweetness. Maple syrup works too.)
- Creamy almond butter
- Sea salt
- Mix the cocoa with the coconut oil and honey. Make sure that the chocolate is mixed well and there are no clumps of honey. Fill the bottom of the cups (I use small paper cups) with a small spoonful each of the chocolate sauce.
- Place the cups in the freezer for five minutes. (the cold helps the coconut oil to set).
- Mix the almond butter with a small amount of honey (or maple syrup) and a pinch of sea salt.
- Once you have taken the cups out of the freezer, scoop in a small amount of almond butter mixture and cover with chocolate.
- Place the filled cups in the freezer for another ten minutes.
- Serve and enjoy!
*To store, keep the cups in the fridge, otherwise they will melt.