Chocolate Almond Butter Cups
We've been craving chocolate here in Brooklyn and we've got some dairy sensitivities happening in our family.
So, I took a stab at making some dairy-free chocolates. I’ve combined a few ideas from recipes that I found online, and I have to say, after a few tries I like what I’ve come up with! Perhaps it will inspire you too!
Here is the recipe for one of my favorites: Almond Butter Cups!
1 cup Cacao butter
½ cup Cacao powder
3 tbsp Maple syrup
1 tsp Vanilla extract
3 tbsp almond butter or peanut butter
Honey to taste
Pinch of sea salt
Mini cupcake liners
Here we go:
Melt cacao butter in a double boiler.
Once melted, add about 3 tablespoons of maple syrup (to taste) and mix with a spoon or whisk.
Remove from heat and add 1/2 cup of cacao powder, a pinch of sea salt and about a teaspoon of vanilla extract. Mix!
We are really into Whole Food's almond butter and peanut butter from the machine. It's so delicious. I totally eyeballed about 3 tablespoons and added honey to sweeten. So try that to taste!
Pour the chocolate to fill out the bottom of the mini cupcake liners, about ⅓ of the paper liner. Then, roll a dime-size amount of almond butter between your fingers and place it into chocolate lining the bottom of the cups. Top off each cup with the remaining chocolate to cover up the almond butter, another ⅓ of the cup.
Place them in the freezer to set and enjoy!
Have fun and experiment with what you put in the middle...if anything!!!
Connie and Michaela