Almond Butter Cups

Everybody loves a good peanut butter cup but have you tried an almond butter cup? Let’s say it’s the peanut versions bigger sister and she’s pretty delicious! Especially, if you like me, top it with some crunchy almond slivers for some good texture.

This classic treat, that I fell in love with when we visited the US a while back for a wedding, is actually very easy to make yourself. Which is lucky for me because there are, sadly, no vegan versions of them to buy here in Sweden.

All you need to make your own though is some chocolate, I use dark chocolate, some coconut oil and in this case almond butter. But you could just as well use any nut butter you enjoy and want to encase in chocolate. I’d say that’s every nut butter ever made in my case, ha! Then there’s the optional crunchy or salty topping and you’re good to go (to butter cup heaven) as you’ll see down below.

If you are looking for some more chocolate-y treats check out this crunchy biscuit rocky road-ish and these date and fennel chocolate truffles that were also featured in this video along with these almond butter cups.

Malin x

Makes 6

INGREDIENTS:

0,25 cup almond butter

175 g 70% dark chocolate

1 tbsp coconut oil

1-2 tbsp slivered almonds, toasted

Sea salt flakes, optional

METHOD:

First place the almond butter in a shallow bowl in the freezer while you prepare the first chocolate layer. This will allow the almond butter to stiffen and not seep to the edges once you add it into the mold.

Then prepare your molds by placing six paper muffin molds into a muffin tray. Set aside.

Break your chocolate into small pieces and melt it along with the coconut oil in a double boiler, also called baine marie.

Spoon 1 tbsp of the melted chocolate into each paper mold. Once all six are filled bang the tray against the counter a couple of times to remove any air bubbles. Then set in the fridge for 5 minutes.

Once the 5 minutes are up remove the tray from the fridge and the almond butter from the freezer. Use a tsp to dollop the almond butter onto the chocolate in the molds, trying to place it as much in the centre as possible. Each cup will take roughly 1 tsp but use up the full quarter cup, spreading the amount evenly.

The almoind butter will with time spread towards the edges of the molds but should preferably not be touching the molds as you’ll want the chocolate to encase all the almond butter.

Spoon roughly a tablespoon and a half of the remaining melted chocolate into each mold, covering the almond butter. Once all the cups are filled bang the tray gently against the counter again to remove any air bubbles.

Top each butter cup with some toasted almond slivers and if you wish a pinch of sea salt flakes. Then set in the fridge for another 15-20 minutes or until fully set.