Homemade Spiced Almond Butter Chocolate Cups
Homemade almond butter chocolate cups made with spiced almond butter. An easy, fall twist on a classic chocolate peanut butter cup.
Ingredients
- ½ cup (128 g) unsalted or salted creamy almond butter
- 2 tablespoons (16 g) confectioners’ sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- pinch ground cardamom
- kosher salt
- 1 cup natural cocoa powder
- ½ cup coconut oil melted and warm
- ⅓ cup (80 mL) pure maple syrup
- 1½ teaspoons pure vanilla extract
Instructions
- Place paper liners into 9 cups in a 12-cup muffin tin. 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 salt.
- In a medium bowl, combine the cocoa powder, coconut oil, maple syrup, and vanilla extra until very smooth. 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.
- 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.
Tips for Success:
- Since this recipe contains no stabilizers for the chocolate, I recommend storing the almond butter cups in the refrigerator, as they can melt if kept at room temperature for too.
Serving: 1serving, Calories: 194kcal, Carbohydrates: 15g, Protein: 2g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Sodium: 66mg, Fiber: 2g, Sugar: 9g