Now that you’re a pro at making your own almond butter, it’s time to get fancy!
I’ve always loved the idea of peanut butter cups. They are a cute little package of deliciousness all on their own, and who can resist the idea of smooth, salty nut butter sandwiched between rich chocolate. In theory, that’s what a peanut butter cup is, or should be…
Unfortunately, the ingredients list on the package they come in is as alarming as the length of time they will stay fresh. Remember when you were a kid and you would hoard your halloween stash for months and months, and finally get around to eating it sometime after the new year? Well, sorry to be the bearer of bad news, but that is SO NOT a good thing. The reason for it’s magically extended shelf life is that it’s filled with preservatives and artificial ingredients. YUCK.
The good news is, a homemade version of this classic treat is right at your fingertips. Homemade nut butter cups are so easy to make and taste WORLDS BETTER than anything you’ll find in the candy aisle of a convenience store, and, are you ready?! the whole recipe requires only six, possible to pronounce, ingredients. So have a ball, impress your friends, and eat your heart out!
Almond butter (homemade or store bought)
2 tablespoons of honey (raw is optimal)
1 tsp of cocao powder (used here as a thickening agent)
1 tsp. of pure vanilla extract
1/2 tsp. sea salt + 1 tsp. coarse ground sea salt for garnish
8 ounces semi-sweet chocolate (I used chocolate chips)
Miniature muffin cups
Instructions: (makes approx. 1 dozen mini cups)
Whip together the almond butter, salt, vanilla, cocao powder, and honey until you’ve formed a dense mixture. Melt chocolate in a double boiler over medium-low heat, stirring frequently until smooth and creamy. Spoon 1 tsp. of chocolate into bottom of muffin cups. Form a small ball of the almond butter mixture and place in bottom of cup on top of the chocolate. Push down gently with your thumb until the chocolate comes up the sides of the almond butter. Cover top with 1 tsp. of chocolate (until the ball is completely covered and the chocolate is smooth on top). Continue with the rest and then garnish the top of each cup with a few flecks of coarse ground sea salt. Refrigerate for 45 minutes or until set.