Dark Chocolate Almond Butter Cups
Total Steps
14
Ingredients
19
Tools Needed
1
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The Delectable LifeIngredients
- 1 cup cocoa powder
- 1/3 cup coconut oil
- 1/3 cup cocoa butter(optional)
- 1/3 cup maple syrup
- pinch sea salt
- dash vanilla extract
- 1 pound dark chocolate bars(optional)
- 1/4 cup smooth, unsalted almond butter
- 2 tablespoons maple syrup
- 1 1/2 tablespoons melted coconut oil
- 1 tablespoon arrowroot
- 1/2 teaspoon vanilla extract
- 1 cup natural, smooth, unsalted almond butter
- 4 tablespoons arrowroot powder
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon fine grain salt
- pinch sea salt flakes
Instructions
Step 1
First, line your muffins tins and make your homemade chocolate.
Step 2
Homemade chocolate recipe:
Step 3
The ratio for homemade chocolate is 3:1:1 (coconut oil or cocoa butter* (melted): coconut oil: maple syrup)
Step 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.
Step 5
*cocoa butter hardens a bit better
Step 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.
Step 7
Now, make the caramel filling in a separate bowl.
Step 8
To make the “caramel” filling:
Step 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.
Step 10
Next, Make the almond butter filling:
Step 11
Combine the almond butter, arrowroot powder, maple syrup, vanilla extract, almond extract, and salt until combined and set aside.
Step 12
Assemble:
Step 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.
Step 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!