Oh man, have I got a treat for you today! Reese’s Peanut Butter cups are getting a major healthy upgrade with this recipe. You have to make these Dark Chocolate Almond Butter Cups!
I love having these almond butter cups in my freezer for when I’m looking for that after dinner sweet treat. They always hit the spot, but the best part is…they’re secretly healthy. They’re full of healthy fats thanks to ingredients like coconut oil and almond butter. And if you choose to use Swerve instead of regular sugar, they’re also completely sugar-free!
Now, I know I’ll probably get some questions about using other sweeteners. I think honey, maple syrup, or coconut sugar would be fine here too. If you’re using a pure high-intensity sweetener like stevia or monk fruit, you’ll only need a few drops or pinches to taste. Of course peanut butter, or any other nut butter for that matter would be an easy swap!
When it comes to the “add-ins” you can completely leave these out or use nutrition boosters like collagen peptides, mushroom powder, cinnamon, or acai powder. Whatever floats your boat! But keep in mind these might change the texture or taste of the final product.
You’ll need a muffin tin for this recipe, and also some cupcake liners. I love parchment paper liners. Nothing sticks to them ever and it’s amazing. Silicone liners work well here too, but honestly they’re a pain to clean. I would be scared paper liners would stick too much, or that the coconut oil would melt too much into the paper, but if they work let me know!
I hope you love these Dark Chocolate Almond Butter Cups. They are truly a delight, and I hope you enjoy them as much as I do!
Chocolate Almond Butter Cups
- ½ cup coconut oil melted
- ½ cup cocoa powder
- 3 TBSP Swerve Confectioners
- 9 tsps almond butter
- Flakey sea salt
- 1 TBSP optional add ins: collagen cinnamon, acai powder, matcha, mushroom powder – whatever superfoods you’ve got on hand!
Place 9 parchment paper or silicone muffin liners in a pan.
Add coconut oil to a large bowl. Use a fine mesh sieve to sift cocoa powder, Swerve, and add ins (if using) into the melted coconut oil. Whisk together until a smooth chocolate forms.
Add 1 tbsp of chocolate to each muffin liner. Place in freezer for 5 minutes.
Remove from freezer, then add 1 tsp of almond butter on top of the chocolate in each muffin liner. Smooth out the almond butter so that that top is smooth and flat.
Add 1 more tbsp of chocolate over the almond butter in each muffin liner. Sprinkle with flakey sea salt. Place in the freezer and let set for at least 15 minutes.
Store in the fridge or freezer in an airtight container.
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