If you know me, you know that I have a SERIOUS sweet tooth. When I was younger Reese's Peanut Butter Cups were one of my favorite candies. These days I do my best to lay off the Reese's (and other processed and sugary candies) but I still need to get my chocolate and peanut butter fix so I made my own Almond Butter cups! Oh my gosh are these good and they are good for you! They're full of healthy fats and plant-based protein that will fill you up, and because the only sugar comes from the natural sweetness in coconut butter, you won't experience a sugar crash or increased sugar cravings after enjoying one of these. In fact, these almond butter cups are acceptable to eat for breakfast (which I did this morning) but they're equally as delicious to enjoy for dessert.
Recipe is below -- enjoy these decadent treats!
Ingredients for Chocolate Coating: *Makes about 3 almond butter cups
1 Tbsp Coconut Oil
3 Tbsp Coconut Butter
1 tsp vanilla extract
1.5 Tbsp cacao powder
3 dashes of sea salt
1 T maple syrup
Ingredients for Filling:
3 tsp nut butter of choice (I like almond butter or Nuttzo Nut & Seed Butter)
Directions:
Line muffin/cupcake pan with cupcake liners.
Mix all chocolate coating ingredients together. You may need to melt the coconut butter - I do this in a microwave or a slow cooker.
Pour about 1 Tbsp of chocolate coating into individual muffin cups.
Freeze for 15 minutes
Take muffin pan out of freezer and pour 1 tsp of of nut butter into each muffin cup on top of chocolate coating.
Freeze for 10 minutes.
Take muffin pan out of freezer and pour remaining chocolate coating into each muffin cup.
Freeze for 15 minutes and ENJOY!
Store in refrigerator or freezer for up to 1 month.
