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Velvety Almond Butter Chocolate Cups
Crunchy Almond Butter Chocolate Cups
Enjoy the smooth sweetness of chocolate with the satisfying crunch of almonds. Each cup is generously filled with a thick layer of almond butter providing a velvety burst of almond in every bite. COOKING METHOD: Stovetop
Equipment
- 1 Saucepan
- 2 metal or glass mixing bowls
- 1 12 muffin tin
- 12 Muffin/cupcake liners
Ingredients
- 200 g milk and/or dark chocolate see notes for suggestions
- ¾ cup almond butter
- ⅓ cup almonds, divided chopped or slivered
Instructions
- 1. Line muffin tins with paper liners. Set aside.
- 2. Chop the chocolate into fine chunks and place in metal or glass bowl. Set aside.
- 3. Measure out almond butter into a separate metal or glass bowl. Set aside.
- 4. Chop almonds and set aside.
- 5. Bring a saucepan of water to a gentle boil. Place the bowl on top of the simmering water. Note: The bowl should not be touching the water - remove some water if necessary.
- 6. Over the gently simmering water, heat the chopped chocolate, stirring occasionally, until 3/4 melted. Be careful to not completely melt and overheat.
- 7. Remove the bowl from the saucepan(do not turn off heat - keep water simmering). Stir the chocolate until it is completely melted.
- 8. Stir in ¼ cup of chopped or slivered almonds and set aside. (Save remaining almonds for step 13)
- 9. Over the gently simmering water, heat the almond butter, stirring occasionally, for about 1-2 minutes. Be careful to not overheat. It should be slightly runnier than normal - but will not melt completely. Stir and remove from heat.
- 10. With a spoon, divide ½ - ⅔ of chocolate mixture into muffin tins. Gently shake the tin side to side to help spread the chocolate if needed.
- 11. Plop about 1 tbsp worth of slightly melted almond butter into the centre of each tin.
- 12. Pour the rest of the chocolate mixture into each tin to cover the almond butter.
- 13. Sprinkle remaining chopped or slivered almonds on top.
- 13. Refrigerate until hardened (about 30 minutes).
Notes
- You can use chocolate chips, however, it's well worth buying higher quality chocolate and chopping it.
- Try mixing a combination of milk and dark chocolate!
- Although slightly more tedious, you can make mini cups by using mini muffin tins and dividing ingredients accordingly.
- Keep stored in a sealable bag or container. Keeps well at cool room temperature for several weeks, or in the freezer for up to 6 months.
Nutrition
Serving: 1gCalories: 221kcalCarbohydrates: 14gProtein: 4.8gFat: 16.6gSaturated Fat: 4.7gCholesterol: 2.1mgSodium: 8.3mgFiber: 2.4gSugar: 9.9g
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Storage Guidelines:
- Keep stored in a sealable bag or container.
- Keeps well at cool room temperature for several weeks, or in the freezer for up to 6 months.
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
