I can’t say that I am sorry for another post involving some sort of nut butter and chocolate. Though, a recent craving has evolved in to a treat I’ve already made a handful of times and I thought it worth sharing. More times than not, my nightly dessert doesn’t need to be more than a small square of chocolate or candy. As a result, I have recently been very fond of the Justin’s Peanut Butter cups that come in two packs because Bryan and I can easily split one at night after dinner. Because my trips Whole Foods to purchase these have increased exponentially, I got to thinking that I could easily make my own version of these delicious treats – and even customize them based on what kind of chocolate or add-ins I have a taste for (ie; various kinds of nut butters, chocolates, dried fruits, nuts, cacoa nibs, seeds, sprinkles, etc). The bonus here is that the chia/flax combo with the nut butter makes these pretty filling so having one of these as a treat after a workout would be great pick-me-up. I whipped up a small batch of these for my mom as she’s recently gotten her taste for sweets back while in the hospital and they couldn’t have gone over better. In fact, a couple of her nurses have already requested some.
This is a perfect sugary snack to share at a get together or keep a container tucked in your fridge or freezer for your nightly sweet tooth.
I highly recommend investing in a silicone mold for making anything involving chocolate. I purchased this one a while ago from Wilton and I have used it for everything from candy molds to mini-brownie bites. If you do not have a mold, a mini-muffin tin and papers will work fine too!
Almond Butter Cups
- 1/2 cup any nut butter of your choosing (My favorite is Justin’s Vanilla Almond Butter)
- 2 tbs coconut oil
- 1 12 oz bag of white chocolate chips or candy melts
- 1 12 oz bag of dark chocolate chips or candy melts (or milk chocolate, if you prefer)
- 2 tbs coconut sugar
- 2 tbs chia and flax seed blend
- Cooking spray
- Silicone candy mold or mini muffin tin & mini muffin papers
- Coarse sea salt
- Spray mold with cooking spray or line muffin tin with papers
- In a microwave safe bowl, combine white chocolate and 1 tsb of the coconut oil. In a second microwave safe bowl, combine dark chocolate and 1 tbs of the coconut oil. Microwave each bowl separately at 30 second intervals and stir between each interval until full melted.
- Fill each mold 1/3 of the way with the melted chocolates and place mold in freezer for 10 minutes.
- While mold is in freezer, combine almond butter, chia/flax blend, and coconut sugar and place in the refrigerator.
- Take mold out of the freezer and place 1 tsp of almond butter mixture in the center of each cup and flatten gently with a spoon.
- Fill each mold with the remainder of the chocolates and place in freezer for 3-5 minutes, or until chocolate JUST begins to harden.
- Top each mold/candy with a pinch of coarse sea salt and place in freezer for 5 more minutes or until fully hardened.
- Pop each candy out and enjoy! (Note, store almond butter cups in refrigerator)
