Are you a dark chocolate lover? If so, I know the perfect way to brighten up your Monday and that is with this incredibly delicious Dark Chocolate Almond Butter Cup recipe! I don’t know about you, but I have a slight addiction to dark chocolate, and when you pair it with almond butter, it’s on another level!
Growing up, one of my favorite chocolates of all time had to be Reese’s Peanut Butter Cups, but holy smokes, have you checked out those ingredients lately? Eeeek… they are pretty horrendous, but no need to worry, this recipe is made using ONLY 5 simple ingredients! That is it!
The ingredients you will need are:
- Dark Chocolate Chips
- Natural Almond Butter
- Vanilla Extract
- Maple Syrup
- Refined Coconut Oil
- Course Sea Salt (optional)
Another reason I love this recipe so much, aside from them being scrumptious, is that you can keep them stored in the freezer for a few months and enjoy them whenever you please!
I can not wait for you to make them. When you do, be sure to comment below or tag me on Instagram at www.instagram.com/Healthymommamanda
1 1/2 cup @enjoylifefoods dark chocolate chips
2 tsp refined coconut oil
1/2 cup natural almond butter
1/4 tsp pure vanilla extract
1 tbsp maple syrup
Course Sea salt (optional)
Line a muffin tin with cupcake liners and set aside.
In a small bowl, melt 3/4 cup chocolate chips and 1 tsp coconut oil in the microwave for 30 sec increments or melt using a double broiler, until chocolate is completely smooth.
Pour about 1 tbsp of melted chocolate into your lined muffin tray. Place in the freezer for about 10 minutes until it hardens.
In a small bowl, mix almond butter, maple syrup and vanilla together. Place about 1-2 tbsp of almond butter mixture on top of your hardened chocolate cups. Use a spoon or spatula to flatten the almond butter out.
Melt the remaining 3/4 cups of chocolate and coconut oil and scoop about 1 tbsp of melted chocolate on top of each cup.
Place in the freezer for about 30 mins to 1 hour until harden.
Sprinkle course sea salt on top and enjoy!
Keep stored in the freezer or the fridge.
*recipe makes 9 almond butter cups*