Halloween just happened a few days ago and it got me all inspired. My favorite candy as a kid were Reese's Peanut Butter Cups. But since those little buggers are filled with dairy and other crap, I don't indulge in them anymore.
After drooling over the Reese's, I took it upon myself to make my own cups that weren't filled with crap but instead filled with healthy almond butter, coconut sugar and lots of love. These little almond butter cups were so easy to make that I wanted to share the recipe with all of you as well. My son Roman especially LOVED them. He took some to the movies with him last night (they went to see Thor). So i've decided that these should be Roman's version of Reese's. Almond ss Peanut. Milk vs Dark.
These almond butter cups are so easy to make you'll feel like such a professional in the kitchen after making them. They aren't totally fool-proof, but for the most part, there aren't too many things you could do to screw them up. And the best part is they look so gourmet; you'll be so proud of yourself when your done.
And these Roman's Almond Butter Cups don't cost too much to make either. Just $4.00 for 7 or 8 cups? Not bad if you ask me. So have fun. Enjoy the process and the indulgence. And don't forget to let me know how they turned out...
Roman's Almond Butter Cups Recipe
yields 8 cups
- 1 bag dark chocolate chips
- 1/4 cup Ripple's half and half (dairy-free) (optional)
- 1/3 cup almond butter
- 2 Tbsp coconut sugar
- Place the dark chocolate chips in a large glass mixing bowl. Place that mixing bowl over a saucepan filled 1/3 of the way with water. This will act as a double boiler and slowly/nicely melt your chocolate chips.
- Turn oven onto medium-low heat heat. Using a wooden spoon or spatula, gently stir and fold the chips to help the process along.
- When the chocolate chips have melted completely, you'll want to add the half and half (optional step). I like this step because it gives the dark chocolate a little creamier texture but it's not required.
- In a separate bowl mix the almond butter and coconut sugar until thoroughly combined. Set aside.
- Line a cupcake pan with paper baking cups (aka muffin liners).
- When the chocolate has completely melted and texture is smooth, using a spoon dollop a teaspoon of the chocolate into the bottom of the paper cups.
- Using your hands, flatten the almond butter mixture into silver dollar size circles. Place one in each of the cups, on top of the melted chocolate.
- When that step is finished, cover the almond butter mixture completely with more melted chocolate.
- Put the cupcake tray into the fridge for at least 2 hours before serving. Enjoy!