Imagine sinking your teeth into a decadent cup of chocolate, filled with creamy almond butter in the middle. Indulging in sweets is one of the simple pleasures in life. And it’s even more rewarding when that dessert is healthy. Not only are these chocolate almond butter cups vegan, but they also contain zero refined sugars.
I sneak almond butter into as many recipes as possible. It’s a terrific alternative to peanut butter, especially where allergies are concerned. Almond butter is a great source of protein, iron, and vitamin E. Gotta keep that energy up!
To make your own chocolate almond butter cups at home, you simply need a mini muffin pan and baking cups. Quality dark chocolate is essential to a melt-in-your-mouth cup, as well. (Just make sure it’s free of refined sugars.) The best part about making your own almond butter cups is that you can customize them with your favorite ingredients–shredded coconut, chopped nuts and seeds, dried fruit, and cacao nibs are all great choices.
Serve these little bites of heaven at your next dinner party, or whip them up for a friend. After all, the way to a foodie’s heart is through chocolate!
Healthy Chocolate Almond Butter Cups
- 8 ounces semi-sweet baking chocolate
- 1/2 cup almond butter
- 2-3 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Line a mini muffin tin with baking cups.
- Melt 4 ounces of chocolate in a double broiler. If you don't have a double boiler, you can break the chocolate into pieces, places it in a microwave-safe bowl, and heat it 20 seconds at a time, stirring between intervals, until it's melted. (Be careful not to overcook it!)
- Spoon 1-2 teaspoons of melted chocolate into each cup. Use a spoon to slightly mold the chocolate up the sides of the cups. Chill in refrigerator for 10-15 minutes, until mostly solid.
- Mix together almond butter, coconut sugar, vanilla, and salt in a small bowl. Add a teaspoon size ball to the center of each chocolate mold. Tamp down gently with your finger, making sure to leave a ring around the edge.
- Melt the remaining 4 ounces of chocolate. Spoon 1-2 teaspoons of chocolate onto each cup until fully covered. Chill in refrigerator 20-25 minutes until set.