Raspberry Almond Butter Cups

Although you can buy goodies for Valentine’s Day it is fun to make your own! Even if you don’t own fancy chocolate molds, foil muffin tins can serve as molds if you are making something like peanut butter cups.  For the recipe I am sharing today, that is all you need!  These raspberry almond butter cups are really easy to make, and people always appreciate them as gifts (if you or your recipient are nut free though, use sunflower seed butter).  I use a sugar free dark chocolate called Luv chocolate that you can find at Fresh and Natural Foods, as well as fruit sweetened raspberry jam and natural almond butter and they are so good!  If you would like to make something sweet for someone you love, give these a try!

Amy

Author: Amy

Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. Melt the chocolate chunks in the top of a double boiler until smooth.
  2. Pour into a glass measuring cup.
  3. Set out 6 standard foil cupcake liners or 6 silicone cupcake molds on a tray.
  4. Pour a little chocolate into each mold to fill it 1/4 full, then put the molds on the tray in the freezer until the chocolate is set, about 5-10 minutes.
  5. Once the chocolate has set, spoon about 1/2 tsp of the almond butter onto each of the chocolate bases you poured into the molds, then spoon about 1/2 tsp jam over it.  You want it to not ooze out the sides, which is why you use such a small amount.
  6. Pour the remaining chocolate over the filling in the molds, then put them back in the freezer until the chocolate has set, about 30 minutes.
  7. Enjoy!  Store any leftover candies in the refrigerator in an air tight container.

Share this Recipe!

Rate this Recipe

[Total: 1 Average: 5]

Recipe Type

Course Type

Skill Level