Nut butter and chocolate…
Two of the world’s finest fixins’ that are amazingly delicious on their own, yet better when combined.
The marriage of these two ingredients is truly a thing of beauty, hence one of the world’s most popular, and my absolute favorite, guilty pleasure! Reese’s anyone?
No post breakup mourn, Trick or Treat bag or Valentine’s date would be complete without a few nut butter cups… Amirite?
So if you love these delicious treats as much as me and don’t want to fill your body with refined sugars and a list of ingredients you can’t pronounce, then check out how ridiculously easy it is to make these bad boys at home!
Plus the creative possibilities to make your ideal treat are truly endless!
Are you as excited as I am to make these from scratch?
There are so many reasons why homemade almond butter cups are better than the bright orange package you can pick up at a gas station… (I mean should anyone eat food from a gas station?!)
Primarily because you have full control of the ingredients you put in them…
If you want to add a little extra sweetness, add more maple syrup.
For an extra crunch, go with crunchy nut butter.
Looking for more protein? Add some hemp seeds (this is my favorite way to balance the carbs and sugar in the chocolate and maple syrup).
You can also mix and match your nut butters.
This recipe calls for almond butter because it’s a classic and easy to find nut butter. Not to mention it’s higher in protein than most other nuts.
However, you have free reign to get creative! If you aren’t paleo, go with traditional peanut butter and chocolate combo. If you’re feeling frisky try pecan or cashew butter.
I love making these with pumpkin butter during fall, although it’s higher in sugar and lower in protein than nut butter alternatives.
You can also mess around with the chocolate to nut butter proportions. I’m a purest and find the Reese’s ratio to be on point…
Which is why this recipe pans out to be a 1:1, chocolate:filling ratio.
If you like more chocolate or more filling, double whichever you favor and layer accordingly.
Making your own almond butter cups is ridiculously simple. Like so simple you may be tempted to make a fresh batch daily… (sorry to be a bad influence)
Line a mini muffin pan with mini muffin liners.
Grab a double boiler, or a heat safe bowl and place it over the top of a pot that’s filled with few inches of water (there should be space between the water and the bottom of the bowl).
Bring the water to a boil.
Place chocolate chips in the bowl and stir until they melt completely.
Once melted, scoop by the spoonful into each of the muffin liners. To make sure you have enough to top the peanut butter, place just enough to cover the bottom of the muffin liners.
Place in the fridge for 10 minutes to allow it to set.
In a medium bowl, combine the remaining ingredients to make the almond butter filling.
Grab a scoop full of the almond butter filling using a teaspoon and roll it into a ball. Then flatten it out with your palms.
Place these peanut butter filling disks into the chocolate filled muffin liners (making sure the chocolate has set first).
Bring the remaining chocolate back to a melted consistency. Then spoon the rest of the chocolate over the top of each of the muffin tins.
Tip of the day. You may think I’m crazy for this, but try it on one; You may fall as in love as I did!
When the chocolate is still hot and melty, sprinkle the candies with coarse sea salt. The salt somehow brings out the sweet in the chocolate and let me tell ya… Game changer!
Place the muffin tins back in the fridge and allow the chocolate to set (should take about 30 minutes).
I typically store my nut butter cups in the fridge, I think they taste better when they’re a little cold.
Hope you enjoy these almond butter cups as much as we do!
Let us know in the comments below how you got creative with the recipe and ingredients!
Recipe Adapted From: Detoxinista