Almond Butter Chocolate Cups

It’s national snack day on March 4th, so I simply could not resist making one. It just seemed appropriate. So here is an easy peasy 4 ingredient snack that’s just as good as Reese’s Peanut Butter Cups and they’re much healthier without any unnecessary and unrecognizable food additives including more added sugar.

While I could have chosen something that visually and automatically sings “healthy” —like carrots, celery and or apples— I chose to make these Almond Butter Chocolate Cups.

In this recipe I had only a small jar of almond butter which yielded only 3/4 cup. Therefore, they are a little flatter. So I recommend a larger jar of almond butter, though this butter is much more expensive, if you want a fuller chocolate butter cup. Otherwise, make them as is because they are still quite yummy —dark chocolate with almond butter, now how could you go wrong? FYI here is where I buy the BEST vegan, Keto and low calorie and sugar free chocolate at the The GOALZ. com.

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However, don’t get it twisted like a pretzel stick, as these almond butter chocolate cups are indeed healthy, sugar free, and a low carb snack.

The chocolate at its center has a bite to it like that of a Gingersnap. These tasty cups take only minutes to craft together and BONUS—no oven time is required. However, it does require at least an hour or more of chilling out (in the fridge), and then simply pop one in your mouth and enjoy! 😎

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ALMOND BUTTER CHOCOLATE CUPS RECIPE

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Almond Butter Chocolate Cups

Lightly sweetened raw almond butter shell with crispy chocolate inside. It’s creamy on the outside with a delicious snap and bite from the chocolate piece.

Course Candy, Dessert

Keyword almond butter chocolate cups, almond butter cups, apple desserts, candy, sweets

Prep Time 5 minutes

Total Time 1 hour 5 minutes

Servings 10 pieces

Ingredients

• 3/4 cup Artisan Raw Almond Butter or other brand
• 2 tbsp Coconut Oil
• 1-1/2 tbsp Allulose sweetener or Powdered Sugar
• 10 round pieces Goalz Dark Chocolate
• Pinches Powdered Sugar, optional over the tops

Instructions

1. In a bowl, combine the almond butter with the melted coconut oil and the 2 tbsp of Allulose or powdered sugar.

   

2. Pour half of the almond butter in a nonstick muffin or cupcake pan for easy removal. Note: You can also use lightly sprayed cupcake liners.

   

3. Top with one of the chocolate rounds in each tin.

4. Finish by topping off the chocolate with the remainder of the almond butter.

   

5. Refrigerate for at least one hour to allow the chocolate butter cups to set.

6. Sprinkle with a pinch of powdered sugar if desired for extra sweetness.