Almond Butter Cups
These Almond Butter Cups are so easy to make and taste even better than store-bought peanut butter cups. Made with just a few simple, real food ingredients, this recipe will be a hit with the whole family.
Servings: 12 servings
Calories: 235kcal
Equipment
- Double boiler
- Muffin tin
- Muffin liners or silicone liners
- Spatula
- Tablespoon
Ingredients
- 1 ½ cups chocolate chips
- ¾ cup almond butter
- 2 tbsp coconut oil
- 1 tbsp raw honey
- 1 tsp vanilla extract
- ½ tsp sea salt
Instructions
- Line a muffin tin with 12 paper muffin liners. If you don't have a muffin tin, you can use 12 silicone muffin liners (even in different shapes like hearts).
- Melt the chocolate chips with coconut oil over a double boiler. Stir to mix well until thoroughly melted. This should take about 5-10 minutes.
- In a bowl, mix the almond butter, raw honey, vanilla extract and sea salt.
- Fill each cupcake liner with 1 tablespoon of melted chocolate. Put the muffin pan in the freezer and let sit for about 5 minutes to allow the chocolate to solidify.
- Take out the muffin pan out of the freezer, and then fill the middle of each muffin tin with ½ tablespoon of the almond butter mixture.
- Use the remaining melted chocolate to top off all of the muffin liners.
- Store in the refrigerator for about 10 minutes to let it solidify.
- When ready to serve, take out of the refrigerator and remove the cupcake liner. You’ll have the indentation mark like a store-bought peanut butter cup.
Nutrition
Calories: 235kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 113mg | Potassium: 118mg | Fiber: 2g | Sugar: 16g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg