Salted Dark Chocolate Almond Butter Cups

Salted Dark Chocolate Almond Butter Cups | The Blonde Buckeye

Hands down, my husband’s favorite flavor combination is peanut butter & chocolate, as far as sweets go (otherwise, I would just say meat in general). Although we don’t typically go for a store-bought candy bars for sweets, Reese’s is his absolute favorite.  So I wanted to make a homemade version, but a little healthier (& with a lot less ingredients). I used dark chocolate & subbed out the peanut butter for almond butter.  The combination of the rich dark chocolate & smooth almond butter, with a pinch of sea salt sets this treat over the edge. The honey gives it a mild sweetness, while it still tastes very decadent. I made mini cups & I’m so glad I did, because these guys are RICH. Just one definitely satisfies even the biggest sweet tooth.

Salted Dark Chocolate Almond Butter Cups | The Blonde BuckeyeSalted Dark Chocolate Almond Butter Cups | The Blonde Buckeye

Plus, haven’t you heard? Dark chocolate & almonds both have a ton of health benefits. Practically health-food right here… Ok that’s not true, but this is pretty close to a guilt-free dessert, that doesn’t taste like cardboard. Like all chocolate in our house, we store it in the freezer or the fridge. It’s just better cold for some reason.

Salted Dark Chocolate Almond Butter Cups | The Blonde BuckeyeSalted Dark Chocolate Almond Butter Cups | The Blonde Buckeye

Salted Dark Chocolate Almond Butter Cups
 
Makes 24 mini cups
Author:
Ingredients
  • 16 ounces Good-quality Dark Chocolate (divided in Half)
  • 1 cup Almond Butter
  • 2 Tablespoons Raw Honey
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Powdered Sugar
  • Sea Salt Flakes
Instructions
  1. Line a 24-count mini muffin tin with mini paper cups.
  2. Melt one-half of the chocolate, either in the top of a double boiler or in the microwave, until a smooth pour-able consistency. If you do this in the microwave, make sure and only heat for 30 seconds at a time and stir between additional 30 second intervals.
  3. Using about 2 teaspoons of melted chocolate per cup, coat the bottoms and the sides of the paper cups (pour the chocolate in the paper cup, then roll it around until it coats the sides). Refrigerate for about 30 minutes or until chocolate is hardened.
  4. In a medium mixing bowl, mix the almond butter, honey and vanilla until combined. Add powdered sugar, mix to combine, then refrigerate for about 30 minutes.
  5. Roll a ball of almond butter mixture and place one into each cup (divide the almond butter mixture into quarters to help evenly distribute).
  6. Melt the remaining chocolate as you did the first half, until a smooth pour-able consistency. Pour evenly among the 24 cups, covering the almond butter. Sprinkle a few salt flakes on the top
  7. Chill cups for at least 1-2 hours, or until set.
Notes
* Store these in an airtight container in the refrigerator or freezer
* Depending on your preference, you can also sub the dark chocolate for semi-sweet chocolate (or whatever you prefer), & the almond butter for peanut butter
* I recommend using a good-quality melting chocolate (I love Trader Joe's Pound Plus)

 

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