almond butter cup 5

Lately, I have been on an almond butter kick.  Spreading it on whole wheat toast in the morning, on apple slices topped with mini-chocolate chips in the afternoon, and I was looking for another way to enjoy it for dessert, besides my no-bake snack bites (recipe found HERE).  I decided to melt some dark chocolate and make almond butter cups.  For the filling, I wasn’t sure if there was anything I should add to the natural, creamy almond butter, so I found this method on the blog, Sprouted Kitchen and tried her version.  The mini-cups were the perfect size for a small treat that was not overly indulgent.  I made two larger ones, too, to see how they would come out and they tasted just as amazing, only they were really thick, loaded with tons of chocolate and almond butter and needed to be shared or eaten in two sittings!

almond butter cups 1 {Ingredients and instructions slightly adapted from Sprouted Kitchen}

Ingredients:

  • About 10 oz. or a little less than one bag of Ghirardelli dark chocolate melting wafers (the whole bag is 12 oz.)
  • 1/2 cup natural almond butter (I use Barney Butter, smooth almond butter)
  • 2 tablespoons honey
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine grain salt
  • sea salt flakes for topping

almond butter cups 4{With these measurements, I made 12 mini-cups and 2 large cups}

Instructions:

1.     Melt chocolate wafers in a double boiler (a pot of simmering water with a bowl resting on top).  Stir constantly for about 5 minutes or until smooth.

2.     Set liners in a mini muffin tin, to help the cups hold shape.  Spoon about one teaspoon of the melted chocolate into the bottom of a liner.  Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin.  Repeat with remaining papers.

3.     Mix the almond butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling.  Scoop out about one teaspoon of the almond butter filling and gently roll it into a ball between your palms. Gently press it down on top of the thin chocolate puddle.  Repeat.  Spoon about one more teaspoon or slightly more of the melted chocolate, on top of each almond butter ball to cover completely.  Sprinkle a pinch of flaked sea salt on each one and chill in the fridge to set.

almond butter cups 2

{Notes}

1.   I was able to make 12 mini cups and with the remaining chocolate and almond butter mixture, I was able to also make two large cups, which I set in regular-sized muffin liners in a large muffin tin.

almond butter cups 3

Enjoy!