Artisanal Almond Butter Cups
These Artisanal Almond Butter Cups have a nice contrast of dark chocolate, sweet almond butter and some sprinkles of sea salt. YUM! It’s a perfect sweet treat, rich in nutrients and free from refined sugar. Plus, they just require of 30 minutes to be made.
If you KNOW me, you’ll KNOW I love CHOCOLATE and any kind of treat that has this amazing, exotic and tempting fruit! 😁 So, I thought, “what another INGREDIENT could pair well with chocolate?” … And as a revelation, I just could think on NUTS! 😜
When it comes to the snappy chocolate and the smooth nut butter, the two are essentially a texture power couple. These flavors and the sea salt in the cups provide an attractive contrast to this recipe.
ALL WHAT YOU NEED TO MAKE THESE ARTISANAL ALMOND BUTTER CUPS
- Coconut sugar
- Almond butter
- Chocolate baking bar
- Cashew butter
- Sea salt
Line a mini cupcake tin with paper cups and melt the cacao bar. Freeze for 5 minutes and then, drop a spoon of almond butter!
And finally, divide the remaining chocolate among the almond butter cups. Top them off with a sprinkle of sea salt and let them chill until solid.
Freeze until solid and served!
HOW TO STORE ARTISANAL ALMOND BUTTER CUPS
It’s important to keep the almond cups in the fridge because they will melt easily in room temperature.
You can put them in an airtight container for several weeks. You also can put them on a plate and cover them in clear plastic wrap.
FOR MORE EASY CHOCOLATE DESSERTS
I’m a big fan of sweet treats, specially if they are involving chocolate or/and nuts!! Here’s few favorite ones that are very easy to make.
- Banana Chocolate Granola Bars
- Yummy In My Tummy Nutella Brownies
- Banana Cake Bars With Low Carb Chocolate Frosting
If you finish making this recipe and decide to share it in Facebook or Instagram don’t forget to tag a picture #thesunshinekitchen__! I’d love to see your creations! You can find us in Pinterest as well!
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Artisanal Almond Butter Cups
Ingredients
Chocolate
- 114 gr cacao bar I used unsweetened
- 1 cup powdered coconut sugar I used a food processor
- 4 tbsp cashew butter
Almond Butter Filling
- ½ cup almond butter
- 4 tbsp powdered sugar
Instructions
- Line a mini cupcake pan with mini baking cups.
- Grind the coconut sugar into a very fine powder.
- Combine the powdered coconut sugar with almond butter until getting a smooth mixture.
- Melt the chocolate. In a bowl, add the cocoa bar, powdered sugar and cashew butter. Stir with a rubber spatula and mix all the ingredients using the method Baine Marie or double boiler. Stir until it starts to slightly thicken.
- pour 2 tbsp of melted chocolate into the paper cups and let chill in the fridge for 5 minutes. After that, drop one tbsp of almond butter in the center of each cup and finish dividing the remaining chocolate among the cups.
- Sprinkle each almond butter cup with sea salt and freeze until solid.