Hi there! I love a healthy and mostly clean dessert that I can prep and have at the ready for a week or so, just so that I have a good option available when I'm craving a candy bar or other less-than healthy desserts. If you ask my parents, they will tell you that my favorite candy has always been Reese's Peanut Butter Cups, and that is still true to this day. It's something about the salty-sweet combo of the peanut butter and the chocolate that gets me, and I know I'm not alone. This is why I settled on the much healthier Almond Butter Cups to have around, and while the almond butter has a different taste than peanut butter, it's still good, just different. These are made without any refined sugar, and are just as tasty as the original candy. Also, Bailey devours these any chance she gets, and I don't have to worry about all of that extra sugar because she definitely doesn't need it, so they get the toddler stamp of approval. Get the recipe below!
Ingredients: yields 6 treats
- 3/4 cup of coconut oil
- 1/2 cup of unsweetened cocoa powder
- 1/2 cup of honey
- 2 tsp. of vanilla
- 1/3 cup of almond butter
Step 1 - Combine all ingredients, except the almond butter, in a medium size pot and whisk together over medium-high heat until a smooth, glossy chocolate sauce is formed.
Step 2 - Line a muffin pan with cupcake liners, and pour a small amount of the chocolate into each liner, just enough to form the bottom layer of each cup. Freeze for 15 minutes.
Step 3 - Spoon a small amount of almond butter into each cup on top of your bottom layer of chocolate. Freeze again for 15 minutes. Then pour the last of your chocolate on top of each cup and freeze for at least an hour.
Step 4 - Store in the freezer. To serve, set the cups in the fridge for 20 minutes before serving. Enjoy!
Recipe adapted from The Gracious Pantry.