Recipe by Lalaloula
I saw a recipe for making your own peanut butter cups with almond butter a few weeks back on the blog edible perspective (http://www.edibleperspective.com/2012/02/chocolate-maple-cinnamon-almond-butter-cups/) and decided to try them out using my home-made vanilla almond butter. They came out so great, I cant wait to try other variations (like e.g. a coffee mocha version or white chocolate). Feel free to add your own twist to this by using different nut butters, chocolates and if you like toppings or flavourings.
Top Review by COOKGIRl
Goodness, these are like super naughty gourmet peanut butter cups. ?Adios Reese's Peanut Butter Cups! I used a small craft painter's palette to shape the cups. Next time I'll lightly grease the palette so they pop out of the mold a little easier. I tried half almond butter and half peanut butter. Also added about 1 teaspoon of agave nectar and a pinch of smoked salt. I think the measurements might be off with the chocolate. To the chocolate sauce I stirred in about 1 teaspoon of instant espresso powder. After adding the last layer of chocolate sauce, I sprinkled the top of the cups with a wee bit of smoked salt again. They sat in the fridge for about five hours. YUM!!! Next time I'll try dark chocolate and maybe add some interesting ingredients like lavender or chipotle powder...? Hazelnut butter for almond and/or peanut butter? Sunflower butter? The variations are endless! Thanks for sharing the recipe! Reviewed for Veg Tag/October.
- 1⁄4 cup almond butter (no added sugar and fat)
- 1 pinch salt
- 1⁄2 teaspoon vanilla extract (or use 1/8 ts real vanilla bean seeds)
- 200 g bittersweet chocolate, melted
Directions See How It's Made
- Mix vanilla extract and salt into your almond butter. Using a teaspoon make six flat roundish patties of almond butter. Set aside.
- Fill 1 and 1/2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold. Place one of the almond butter patties on top of each chocolate puddle.
- Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered.
- Place in the fridge until hardened (I left mine over night). Pop out of the muffin tin and enjoy.