Dark Chocolate Almond Butter Cups

Ingredients

Ingredients:
a large batch of homemade chocolate (see recipe below - homemade chocolate makes the recipe raw and less processed, but you can also melt down dark chocolate bars for a quicker method)
a batch of “caramel” sauce (see recipe below)
Almond Butter Filling Ingredients:
1 cup natural, smooth, unsalted almond butter
4 Tbsp. arrowroot powder
2 Tbsp. maple syrup
2 tsp. vanilla extract
1/2 tsp almond extract
1/2 tsp. fine grain salt
Toppings:
sea salt flakes for topping (I use Maldon's flaked sea salt)

Preparation

1
First, line your muffins tins and make your homemade chocolate.
2
Homemade chocolate recipe:
3
The ratio for homemade chocolate is 3:1:1 (coconut oil or cocoa butter* (melted): coconut oil: maple syrup)
4
To make a large batch I would start by mixing together 1 cup cocoa powder, 1/3 cup coconut oil or cocoa butter (melted), 1/3 cup or less maple syrup. Add a pinch of sea salt and a dash of vanilla extract. If you find you need more chocolate for the almond butter cups just make another batch using the correct ratios, and store leftovers in the fridge.
5
*cocoa butter hardens a bit better
6
**For a quicker route, just melt about a pound of dark chocolate in a double boiler setup so that it liquifies and stirs easily.
7
Now, make the caramel filling in a separate bowl.
8
To make the “caramel” filling:
9
Combine 1/4 cup smooth, unsalted almond butter, 2 tablespoons maple syrup, 1 1/2 tablespoons of melted coconut oil, 1 tablespoon of arrowroot, and 1/2 teaspoon of vanilla extract. Set aside.
10
Next, Make the almond butter filling:
11
Combine the almond butter, arrowroot powder, maple syrup, vanilla extract, almond extract, and salt until combined and set aside.
12
Assemble:
13
Spoon a little less than a tablespoon of chocolate into a regular sized muffin tin. Use a utensil to smother the chocolate so it covers the bottom entirely. Repeat until all tins have chocolate at the bottom. Spoon a small teaspoon of caramel sauce on top of each chocolate puddle. Then scoop out a heaping teaspoon of almond butter filling and roll into a ball. Press down on top of each chocolate/caramel puddle in the muffin tins. Repeat with all tins. Spoon a little less than one tablespoon of chocolate mixture onto the top of each almond butter ball to cover it completely. You can use your finger to maneuver the chocolate -if it is messy, no worries (isn’t that the fun of it?)! Sprinkle a pinch of flaked sea salt on each almond butter cup and chill in the fridge until they are set.
14
*Store in the fridge. If you made coconut oil based chocolate, store in the fridge until RIGHT before you eat them for the best texture results!
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About

Gluten Free, Vegan, Raw Dark Chocolate Almond Butter Cups made with all healthy ingredients and natural sweetener.

Other Names:

adapted from Sprouted Kitchen's Dark Chocolate Almond Butter Cups

Yield:

12 regular sized cups

Added:

Tuesday, April 29, 2014 - 8:41am

Creator:

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