One of my favorite foods that I discovered over the last couple of years is almond butter. If you are following me for a while, you might have noticed that I put almond butter on almost anything – porridge, pancakes, dates, coconut yogurt, smoothie bowls, apples, banana bread, etc. And I love to use it for baking. It is an excellent substitute for butter or oil and adds a nutty flavor to, e.g., these Healthy Carrot Banana Muffins.
Although you can easily buy almond butter at your grocer, I usually make it myself. I like to experiment with different flavors, and if you have a powerful food processor or blender, it’s so easy to make. Check out the recipe here.
To satisfy my almond butter addiction, I am always looking for new ways of eating almond butter. And because I also love dark chocolate what better way to use it than to make almond butter cups? You might know the famous peanut butter cups from Reeses. And while they might taste great, they are filled with unpronounceable additives and a ton of sugar. So here is your solution: Healthy almond butter cups! No refined sugar, no dairy, no additives, just natural ingredients.
This recipe calls for homemade vegan dark chocolate. It was the first time I made chocolate from scratch, and I love it because you can adjust the sweetness to your liking. Give it a try – it’s straightforward and tastes delicious!
With the holiday season starting soon, these almond butter cups also make a perfect little gift for your loved ones. Store them in an airtight container in the fridge until you eat them or give them away.
Love,
Marion
Almond butter cups with homemade vegan chocolate
A healthy alternative to the famous peanut butter cups!
Ingredients
- For the dark chocolate:
- 50ml (1/4 cup) coconut oil, melted
- 3 tablespoons cocoa butter
- 50ml (1/4 cup) honey (or maple syrup if vegan)
- 1 teaspoon vanilla extract
- 90g (3/4 cup + 1 tablespoon) unsweetened cocoa powder
- For the filling:
- 170g (2/3 cup) almond butter
- 1 teaspoon cinnamon/maca/lucuma, optional
- Topping:
- Coarse sea salt
Directions
- Step 1 Line a muffin tin with paper muffin cases. I used a mini-muffin tin to make bite-sized treats, but you can also use a standard size muffin tin. The recipe will make 12 mini cupcakes or 6 larger cupcakes.
- Step 2 To make the chocolate, mix coconut oil and cocoa butter in a heat-proof bowl. Place the bowl over a saucepan with simmering water until melted. Add the honey and vanilla extract and mix well until fully incorporated (it might take a while until the mixture is completely uniform).
- Step 3 Remove from the heat and sift in cocoa powder. Mix well until the chocolate is smooth and shiny. Taste the chocolate and add more sweetener if needed.
- Step 4 Fill a third of the chocolate mixture into the prepared muffin tin, and put it in the freezer for 15-30 minutes until the chocolate has firmed up.
- Step 5 In the meantime, mix the almond butter and cinnamon (or another flavoring). Using your hands roll the almond butter into small balls and flatten between your palms to just under the size of the chocolate in the cups. If the almond butter is too runny add a few ground almonds or almond flour until a “dough” forms.
- Step 6 Add filling to each cup on top of the solid chocolate and cover with the remaining chocolate. Sprinkle with coarse sea salt. Return to the freezer for at least an hour.
- Step 7 Store in the fridge in an airtight container for up to 2-3 weeks.
