Indulge your sweet tooth without the guilt with these irresistible Chocolate Almond Butter Cups! Perfectly aligning with the Paleo lifestyle, these delectable treats combine rich dark chocolate with creamy almond butter, creating a mouthwatering experience that will leave you craving more. With just a few simple ingredients and a quick prep time, you can whip up a batch of these heavenly cups in no time. Ready to impress your friends and family with a dessert that not only tastes divine but also fits your health-conscious goals? Dive into this recipe and discover how to make these delightful treats that are sure to become a favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 12 cups
Ingredients
- 1 cup dark chocolate chips (dairy-free if needed)
- 1/2 cup almond butter
- 1 tbsp coconut oil
- 1 tbsp honey or maple syrup (optional)
- 1/2 tsp sea salt
Instructions
- Line a 12-cup muffin tin with silicone or paper cupcake liners to prevent sticking and ensure easy removal of the chocolate cups.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water directly.
- Add dark chocolate chips and coconut oil to the glass bowl, stirring gently and consistently until completely melted and smooth. Remove from heat.
- Spoon approximately 1 teaspoon of melted chocolate into the bottom of each muffin liner, creating a thin base layer. Gently tilt the tin to ensure even coverage.
- Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate base to set and become firm.
- In a separate bowl, mix almond butter with honey or maple syrup and sea salt until well combined and smooth.
- Remove the muffin tin from the refrigerator and add a small dollop of almond butter mixture to the center of each chocolate base, leaving a small border around the edges.
- Pour the remaining melted chocolate over the almond butter, ensuring complete coverage and a smooth top surface.
- Tap the muffin tin gently on the counter to remove any air bubbles and create a flat finish.
- Return the muffin tin to the refrigerator and chill for 15-20 minutes until the chocolate is completely set and firm.
- Once set, remove the chocolate almond butter cups from the muffin tin and store in an airtight container in the refrigerator for up to one week.
Tips
- Choose Quality Chocolate: For the best flavor, opt for high-quality dark chocolate chips. Look for brands that are dairy-free if you're strictly adhering to a Paleo diet.
- Use Silicone Liners: Silicone cupcake liners make for easy removal of the chocolate cups and prevent sticking, ensuring a perfect presentation every time.
- Control the Sweetness: Adjust the amount of honey or maple syrup in the almond butter mixture according to your taste preferences. You can even omit it for a more natural flavor.
- Chill Between Layers: Don’t skip the chilling step! Allowing the chocolate base to set before adding the almond butter ensures that the layers stay distinct and don’t mix together.
- Store Properly: Keep your chocolate almond butter cups in an airtight container in the refrigerator to maintain their freshness and flavor for up to a week.
- Experiment with Add-Ins: Feel free to customize your cups by adding a sprinkle of sea salt on top or mixing in some chopped nuts or dried fruit into the almond butter for added texture and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
