A simply sweet treat, just in time for the holiday season. Today’s recipe is an updated version of the classic peanut butter cup candy, and it comes together a lot quicker than you’d think. Feel free to substitute almond butter with your nut butter of choice and — if you’re feeling festive — try some seasonal toppings or mix-ins, too!
These almond butter cups are so easy to make, you’ll feel like such a professional in the kitchen after making them. The best part is they look so gourmet. Enjoy them yourself or wrap up some up and gift to family and friends.
HOMEMADE ALMOND BUTTER CUPS
1 bag dark chocolate chips
⅓ cup almond butter
2 tablespoons coconut sugar
- Place the dark chocolate chips in a large glass mixing bowl. Place that mixing bowl over a saucepan filled ⅓ of the way with water. This will act as a double boiler and slowly and evenly melt your chocolate chips.
- Turn stove on medium-low heat. Using a wooden spoon or spatula, gently fold the chips to help the melting process along.
- In a separate bowl, mix the almond butter and coconut sugar until thoroughly combined. Set aside.
- Line a cupcake pan with paper baking cups.
- When the chocolate has completely melted and texture is smooth, use a spoon to dollop a teaspoon of the chocolate into the bottom of each 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.
- After you’ve place almond butter in each cup, cover completely with more melted chocolate.
- Put the cupcake tray in the fridge for at least 2 hours before serving. Enjoy!
~Juli Novotny Goddard, Pure Kitchen
Juli is an entrepreneur, blogger, plant foodie, recipe developer and best of all, mother. You’ll find all of her plant-based food creations, collaborations and musings over at her blog, Pure Kitchen. Check out more of her work on Instagram!