So there’s good news and there’s bad news. The good news is, it’s Halloween candy season. The bad news is, it’s Halloween candy season. I don’t know about you, but my boyfriend and I have been having a really difficult time resisting some of our favorite candy bars when we head to the grocery store. Our pantry is currently hosting several half-eaten bags of the stuff.
This isn’t the worst thing we could do for ourselves. (After all, everything in moderation, including moderation, right?) But it also isn’t the best thing either…
So I’ve created a compromise: healthy fat, homemade, easily digested, “gourmet makes” style chocolate nut butter cups. Who’s complaining about this? Absolutely no one, that’s who.
Between you and me, reader, we like to get a little bit fancy. We are worldly and distinguished enough to know the difference between curated, fair trade cacao powder and the market brand stuff. However, because our heads are not too far up our derrières, we still appreciate the occasional gas station peanut butter cup. That’s our sweet spot. Right?
So in an effort to stay true to my sweet tooth roots while honoring how far I’ve come as an eater, I bought organic almond butter, but the kind that has coconut oil added into it in order to make it extra creamy. Mara Natha almond butter is the way to go for this recipe, and I say that as an experienced almond-product-eater. But as always, follow your heart.
First, I mixed together melted coconut oil, cocoa powder, agave and salt. (Honey or sugar would work here too, or your favorite sweetener.) I poured a few tablespoons of this solution into muffin liners and placed these in the freezer for a few minutes. After this, I dolloped in a few healthy spoonfuls of almond butter…
Then I poured more chocolate mixture over the top and put this in the freezer to chill some more!
Thirty minutes after you begin, you’ll end up with a treat even Claire Saffitz would be proud to serve!
Salted Dark Chocolate Almond Butter Cups
Makes 12 cups
- 1 c melted coconut oil
- ¾ c cocoa powder
- 1/4 tsp salt
- About 1 c creamy almond butter
- Coarse sea salt for topping
Line a muffin tin with paper liners and clear out some level space in the freezer.
Whisk together coconut oil, cocoa powder, and salt in a medium bowl and transfer to a large liquid measuring cup. Pour about two tablespoons of chocolate mixture into each muffin liner and transfer to the freezer for about 5 minutes. Set leftover chocolate solution aside.
When the chocolate is mostly solid, pull the muffin tin from the freezer and dollop one to two teaspoons of almond butter over the top of each chocolate disk. Pour the rest of the chocolate mixture over the top of the almond butter so that it is entirely covered.
Return to the freezer for about 5 minutes; when the nut butter cups are thickened but not completely solid, pull from the freezer and sprinkle coarse salt over the top. Return to the freezer for another 5–10 minutes, or until set. Enjoy as is. Keeps well in fridge or freezer!