Adina Yaakov
There’s something deeply satisfying about treats made with simple, nourishing ingredients, and this recipe delivers just that. Using high quality dark chocolate not only adds rich, complex flavor but also provides antioxidants and minerals like magnesium and iron. Paired with pure almond butter, natural maple syrup, and a touch of plant based milk, these almond butter cups are a deliciously wholesome alternative to processed sweets. No fillers, no artificial ingredients, just real food, thoughtfully combined.
Ingredients:
● 20 oz. dark chocolate (65 to 72 percent cocoa)
● 1 tbsp coconut oil
● 1/4 cup oat milk (or almond milk)
● 2 cups almond butter
● 1/4 cup pure maple syrup
● Flaky sea salt
Instructions:
1. Melt Bottom Chocolate Layer:
○ In a double boiler, melt half (10 oz.) of the chocolate with ½ tablespoon coconut oil.
○ Once smooth, gently stir in the oat or almond milk.
○ Transfer melted chocolate into a zip top bag, snip a small corner, and pipe into the bottoms of paper lined muffin cups (standard or mini size).
○ Gently tap the tray to spread the chocolate evenly on the bottom.
○ Place the tray in the freezer for 5 to 10 minutes, until set.
2. Make Almond Butter Filling:
○ In a bowl, mix together almond butter and maple syrup.
○ Stir until fully combined and smooth.
3. Add Almond Butter Layer:
○ Spoon or pipe about 1 tsp of the almond butter mixture into each chocolate lined cup.
○ Press down gently to flatten the filling without breaking the chocolate layer underneath.
4. Melt Top Chocolate Layer:
○ Melt the remaining 10 oz. chocolate using the double boiler. Add remaining ½ tablespoon coconut oil and mix.
○ Once melted and smooth, spoon it over the almond butter layer in each cup.
○ Gently shake or tap the tray so the top layer settles flat and smooth.
5. Finish & Chill:
○ Sprinkle a pinch of flaky sea salt on each cup.
○ Chill in the fridge or freezer until fully set (about 15 to 30 minutes).