Almond Butter Cups

Words really aren’t necessary for these Almond Butter Cups as the taste of these sugar-free treats will satisfy any chocolate cup connoisseur. Almond butter has a slight nutritional edge as it has more vitamins (more than double the vitamin E), minerals (twice as much iron, and seven times more calcium), and fiber than peanut butter. For a nut-free version, try substituting the almond butter for sunflower seed butter.

Almond Butter Cups Recipe

Makes about 12 cups

Ingredients

Chocolate

• 1/4 cup ice-cream scoop of organic butter or coconut oil
• 3 to 4 squares unsweetened chocolate (your preference)
• 1/4 to 1/2 teaspoon stevia, (to taste) – (Equivalent to 1/2 cup sweetening power)
• dash of cinnamon – optional

Almond Butter Filling

• 1 scoop Nature Pro Vanilla protein powder
• 1/2 teaspoon salt
• 1/2 cup raw almond butter
• 1 tablespoon pure vanilla (no sugar – check the label)
• 1/4 cup ice-cream scoop of organic butter or coconut oil (or a combination), well softened

Directions

1. In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.
2. Add stevia, salt, and cinnamon to chocolate mixture.
3. Combine all the almond butter filling ingredients into a kind of very thick pudding, by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/coconut oil are at room temperature.
4. Pour enough chocolate mixture to cover the very bottom of the cupcake papers. I use silicone muffin cups or a silpat mini muffin tin without any liner. If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers.
5. Use a tiny ice-cream scoop or large melon baller to spoon a little of the almond butter filling on top of the chocolate coating.
6. Cover with the remaining chocolate mixture.
7. Chill to set.
8. Store in the refrigerator or the freezer.

Original recipe available on GoodFood.