Thursday, October 30, 2014

Paleo Chocolate Almond Butter Cups


I made these yummy chocolate almond butter cups yesterday with no intention of putting them here on the blog (the recipe is based on Practical Paleo's primal fudge recipe) but I posted a picture to Instagram and received a lot of interest.

Halloween is tomorrow and I am that mom who doesn't take her children out to trick or treat, so I thought I should make something delicious for them that resembles one of my favorite candies, Reese's Peanut Butter Cups. So here's a paleo version that's healthy enough for breakfast. What? No, of course I didn't feed it to them for breakfast this morning. Psshhh.

yields one dozen
1/2 cup coconut oil, melted
1 cup creamy almond butter, divided
1/4 cup honey 
1/2 cup unsweetened cocoa powder
1/2 teaspoon sea salt, divided
  1. Pour the coconut oil, 1/2 cup of almond butter, and the honey into a blender. Pulse to combine. 
  2. Add the cocoa powder and 1/4 teaspoon of the sea salt. Blend until thoroughly combined.
  3. Divide about half of the mixture between 12 lined muffin cups. An easy way to do this is to use measuring spoons to dole out about 2 tablespoons per cup. Place in the refrigerator for about 10 minutes to firm slightly. 
  4. Divide the remaining almond butter between each of the chocolate cups. If you use a measuring spoon, it will be about 2 teaspoons. Sprinkle each with a small pinch of sea salt, then pour the remaining chocolate over the top. 
  5. Refrigerate until set, about 30 more minutes. Store in the refrigerator in a covered container.


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