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Carmel Almond Butter Cup

Carmel Almond Butter Cups

When I was a kid, I had a food addiction. My favorite addiction was Reeses’ Peanut Butter Cups. I just had to have them!

Now that I have kicked my food addictions to the curb and I’m all grown up, I don’t want to put chemical laden candy into my body. One thing I did not know when I was a kid is that in addition to the chemicals, the Reese’s also was full of Trans-fats and bad sugars that my body definitely does not need.

These homemade Healthy Almond Butter Cups fit the bill perfectly to feed my sweet tooth while keeping me healthy.

These achieve something inexplicably divine. And although I’ve moved on from Reese’s, I still obsess over this pairing, albeit with a slightly more, ahem, healthy attitude.

This recipe is super simple to make, only requires a few ingredients and is so much healthier than the regular kind of chocolate you buy at the store and melt down yourself.

Here’s the delicious recipe:

 

Chocolate Coating

Makes about 1 ½ cups


Ingredients:

¼ cup melted coconut oil

6 Tbsp. melted cacao butter (I buy this in chunks in the raw section of the health food store)

1/3 cup raw cacao powder

½ cup raw honey

1/2 tsp. sea salt

Extra sea salt for garnish, if desired. A good, flaky salt is best. You can also use unsweetened coconut.

Nut Butter Filling:

1/2 cup almond butter (or any nut butter: cashew, pecan, hazelnut…)

1 Tbsp. raw honey (or maple syrup)

¼ cup chia seeds

¼ cup hemp seeds

sea salt to taste

Directions:

  1. In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and cacao butter. Add honey and whisk to combine. When completely uniform, remove from heat and sift in cacao, and add sea salt. Taste for sweetness and saltiness, and adjust accordingly.
  2. In silicon or paper muffin cups spoon enough liquid chocolate to cover the bottom (the amount is up to you – I kept mine rather thin). Place in the fridge or freezer and cool until solid, about 15 minutes. Remember that you are only using about 1/3 of the chocolate at this stage.
  3. Make the nut butter filling by combining all of the ingredients until a “dough” is formed. Taste for salt. This dough should be quite salty, but if you are using store-bought nut butter with added salt, don’t go overboard.
  4. Spoon the nut dough into ½ tablespoon amounts, roll into balls, and flatten between your palms to just under the size of the chocolate in the cups.
  5. Add nut butter filling to each cup on top of the solid chocolate and drizzle the remaining liquid chocolate on top, making sure to cover the filling completely. Sprinkle with flaky sea salt if desired. Place in the fridge to   harden for at least one hour.
  6. When you have patiently waited, try removing one of the forms from the nut butter cups. If the chocolate sticks at all, return to the fridge until completely solid.
  7. You can keep the chocolates in their forms or remove them, but either way store the nut butter cups in the fridge in a sealed container. Enjoy!

Don’t forget to send me a picture if you try this recipe out!

Here’s to your best health ever,

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2 Responses to Carmel Almond Butter Cup

  1. Cindy Magee September 29, 2016 at 11:34 pm #

    My goodness! My mouth was watering reading this recipe!!! I love almond butter AND chocolate! YUM!!!

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