Dark Chocolate Almond Butter Cups

Nut butter cups have always been one of my favorite desserts, so it is no surprise that I love making them at home.  The benefit of this is that I can control what ingredients go into them including the sugar content.  I prefer to use low glycemic sweeteners in mine like coconut sugar.  As an added bonus, it gives the chocolate a bit of a caramel flavor.  The recipe I am sharing with you today has almond butter, but feel free to use your favorite nut butter.  These are easy to make, and they allow you to have your chocolate fix while still being kind to your body!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 30 minutes | Cook Time: 0 minutes | Ready in: 45 minutes

Ingredients

• 2 4 oz Ghirardelli unsweetened chocolate bars
• 1 cup coconut sugar
• 1/2 cup melted coconut butter (not oil)
• 1/2 cup raw or roasted Maranatha almond butter
• 3 Tbsp coconut sugar

Instructions

In the top of a double boiler, melt the chocolate. Meanwhile, place the coconut sugar in a high speed blender and blend until fine so it dissolves in the chocolate better. Add to the chocolate, once it is melted, and add the coconut butter. Whisk until smooth, and all ingredients are well blended. Pour about 1 Tbsp chocolate into the bottom of 12 medium sized peanut butter cup molds (or enough to just cover the bottoms). Place in the freezer on a tray until the chocolate has set, about 5-10 minutes. Meanwhile, mix together the almond butter and 3 Tbsp coconut sugar. Once the chocolate has set, spoon about 2 tsp almond butter filling into the center of each mold on top of the chocolate. Next, pour or spoon enough of the melted chocolate over the almond butter in each mold to cover it. Once they are all filled, set in the freezer until firm, about 15-20 minutes. Store in the refrigerator.