I’ll admit these are not the prettiest desserts I’ve ever made. They’re pretty rough around the edges. Literally. The color isn’t great and they don’t exactly scream “eat me”! Good thing looks can be deceiving.
I have to say, these dark chocolate almond butter cups are absolutely delicious. The dark chocolate is so decadent. It’s just sweet enough, but without being too sweet. The almond butter acts as a salty balance to the chocolate. It’s dangerous for me to know how to make these at home.
I made these sweet treats for a friends birthday party over the weekend and they were a hit! Luckily, we still got to take some home with us. I can’t wait to try new combinations with this base. The dark chocolate is a perfect base for many flavors. What should I make next? Maybe a strawberry filling? Or how about peanut butter? The possibilities are endless!
- ½ cup cream almond butter
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1 cup cocoa powder
- 1 cup coconut oil, melted and warm
- 1/3 cup maple syrup
- 1 and ½ teaspoons vanilla extract
- Prep a mini muffin pan with muffins liners.
- In the bowl of a stand mixer, combine almond butter, cinnamon, allspice, cardamom and sugar. Using the whisk attachment, beat until fluffy and combined.
- In a medium bowl, combine cocoa powder, coconut oil, maple syrup and vanilla until smooth
- Spoon 1 teaspoon of the chocolate mix into each muffin tin. Transfer to the freezer for 5 minutes or until firm.
- Remove from the freezer and add 1 teaspoon of the almond butter mix to each cup. Top with another teaspoon of chocolate mix. Flatten each cup with your fingers.
- Place the muffin tin back in the freezer for 10 minutes.
- Remove the cups from the freezer and store in the fridge.
Original recipe from A Beautiful Plate