Homemade Spiced Almond Butter Chocolate Cups

 

 

 

 

 

Homemade Spiced Almond Butter Chocolate Cups

Yield: Makes 9
Prep Time: 10 minutes (plus chilling time)
Total Time: 20 minutes

Ingredients:

• 1/2 cup (128 grams) unsalted or salted creamy almond butter
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• pinch of ground cardamom
• sea salt
• 1 cup cocoa powder
• 1/2 cup coconut oil, melted and warm
• 1/3 cup pure maple syrup
• 1 and 1/2 teaspoons pure vanilla extract

Directions:

1. Place liners into 9 muffin cups. In a small bowl or stand mixer, combine the almond butter, cinnamon, allspice, cardamom, and confectioners' sugar. Using a whisk attachment (hand-held or stand mixer), beat until light, fluffy, and completely combined. If using unsalted almond butter, add a few pinches of sea salt (I used Maldon, as recommended by Adrianna).
2. In a medium bowl, combine the cocoa powder, coconut oil, maple syrup, and vanilla extra until very smooth.
3. Spoon 1 tablespoon of chocolate mixture into each liner. Smack the muffin tin on the counter to even out the chocolate. Transfer to the freezer for 5 minutes, or until the chocolate is firm.
4. Remove the muffin tin from the freezer and add 1 to 2 teaspoons of the almond butter mixture to each cup. Top with 1 to 2 additional tablespoons of chocolate and place in the freezer for 5 to 10 minutes, or until firm. Transfer to the refrigerator to thaw for about 30 minutes. Store in the refrigerator until ready to serve. When it's time to serve, sprinkle a pinch of sea salt atop each almond butter cup.

Since this recipe contains no stabilizers for the chocolate, if the almond butter cups are kept at room temperature for too long, they'll melt, so just be sure to keep them in the refrigerator until serving.