Almond Butter Cups Recipes

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ALMOND BUTTER CUPS



Almond Butter Cups image

I saw a recipe for making your own peanut butter cups with almond butter a few weeks back on the blog edible perspective (http://www.edibleperspective.com/2012/02/chocolate-maple-cinnamon-almond-butter-cups/) and decided to try them out using my home-made vanilla almond butter. They came out so great, I cant wait to try other variations (like e.g. a coffee mocha version or white chocolate). Feel free to add your own twist to this by using different nut butters, chocolates and if you like toppings or flavourings.

Provided by Lalaloula

Categories     Candy

Time 5m

Yield 6 almond butter cups

Number Of Ingredients 4

1/4 cup almond butter (no added sugar and fat)
1 pinch salt
1/2 teaspoon vanilla extract (or use 1/8 ts real vanilla bean seeds)
200 g bittersweet chocolate, melted

Steps:

  • Mix vanilla extract and salt into your almond butter. Using a teaspoon make six flat roundish patties of almond butter. Set aside.
  • Fill 1 and 1/2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold. Place one of the almond butter patties on top of each chocolate puddle.
  • Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered.
  • Place in the fridge until hardened (I left mine over night). Pop out of the muffin tin and enjoy.

CHOCOLATE-ALMOND BUTTER CUPS



Chocolate-Almond Butter Cups image

Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is a much healthier take on our favorite name-brand treats.

Provided by Hannah Bronfman

Categories     HarperCollins     snack     Dessert     Kid-Friendly     Small Plates     Candy     Chocolate     Almond     Coconut     Nut     Wheat/Gluten-Free     Peanut Free     Dairy Free

Yield Makes 24 cups

Number Of Ingredients 8

1/2 cup smooth almond butter
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 tablespoon coconut flour
2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
1 1/2 tablespoons coconut oil
Flaky sea salt, such as Maldon, for garnish

Steps:

  • Line a mini muffin pan with paper liners and set aside.
  • In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
  • Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
  • Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
  • Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
  • Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
  • Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.

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