I do love a store-bought peanut butter cup. When they’re fresh, this bit of junk food has satisfied many a sweet-tooth craving for me. “When you know better, you do better,” and this is the case when trading in the confectionary version for a homemade, and good-for-you Chocolate Almond Butter Cup.
These are SO easy to make. From start to finish, you can have them ready in about 30 minutes or so. Because you are using antioxidant-rich dark chocolate, they are loaded with flavour and you’ll likely only want one (unlike the ease at which three of the popular orange-packaged, overly-sweetened version make their way down my neck!) The coconut oil in these helps raise your HDLs (the good cholesterol.) And the centres are filled with calcium rich almond butter and omega 3 sources: chia, flax, and hemp seeds.
Truth be told, this little nugget of a sweet treat is not going to top up your nutrition levels in any massive way – but knowing you aren’t putting the junk-filled factory produced cr@p in your body, is a good thing. With only one tablespoon of honey in the batch, these are really quite low in sugar. So yes, I stand by my claim: good, and good for you 🙂
If you’ve got the ingredients on hand, jump on board and make a batch. Enjoy every delicious bite! (Note: If you don’t have mini muffin tins, use the larger form and make six, instead of 12.)
Ingredients
- 1 Tbsp coconut oil
- 150 grams dark chocolate (70%) roughly chopped
- ¼ cup natural almond butter
- 1 Tbsp whipped organic honey (the cloudy one)
- 1 Tbsp chia seeds
- 1 Tbsp flax seeds
- 1 Tbsp hemp seeds
- good pinch of sea salt
Directions
- Prepare a mini muffin tin by lining it with silicone or paper liners. You’ll need 12.
- Begin by melting the coconut oil in a small pot, over low heat. Tip in the chopped chocolate, and stir until the chocolate has just melted. Keep an eye on this so the chocolate does not burn. As soon as it is melted, remove the pot from the heat and set it aside.
- Using a spoon, carefully pour about 1 teaspoon of the chocolate mixture into the bottom of each cup. Let these set in the fridge while you make the filling.
- Make the filling by mixing the almond butter, honey, and seeds in a small bowl, and when combined enough so you can pick it up with your fingers, divide the mixture into 12 equal portions. You can now form these into mini disks, and set aside.
- Take the tray of muffin cups out of the fridge, and place the little disk of almond butter filling, into each cup.
- Top each cup with the remaining chocolate. Return the tray to the fridge, and allow the cups to solidify. (About 20 minutes.)