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Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups

My oldest daughter loves Reese’s Peanut Butter Cups and once she saw the Wilton Peanut Butter Cup Candy Molds  (I found mine at Michael’s) she asked me to make her a healthier version.  I bought two molds so I wouldn’t have to wait between rounds (each one was less than 2 bucks).

*Mold Substitution:  You can use small silicone cups as a substitute for the candy molds.

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Ingredients

  • • 3.5 ounce dark chocolate bar (72% or higher), cut into chunks
  • • 1 tablespoon coconut oil
  • • 1/2 tablespoon organic butter or ghee
  • • 2 tablespoon almond butter
  • • 2 teaspoons maple sugar crystals
  • • 1 teaspoon organic vanilla
  • • 1 tablespoon raw honey

Directions

  1. In a double boiler, melt chocolate, coconut oil, and butter on low heat, stirring occasionally.
  2. In a separate bowl, mix the remaining ingredients.
  3. Fill the candy molds halfway with the melted chocolate. Use a small paintbrush to brush some chocolate up the sides of each cup. Tap the bottom of the tray to remove any air bubbles.
  4. Spoon approximately 1/2 teaspoon of the almond butter mixture in the middle of the cups. Top each mold with melted chocolate.
  5. Freeze the molds for 30 minutes. Keep in freezer until you are ready to eat as once chocolate is messed with, it melts easily!!
  6. Enjoy!

Ingredients

  • 3.5 ounce dark chocolate bar (72% or higher), cut into chunks
  • 1 tablespoon coconut oil
  • 1/2 tablespoon organic butter or ghee
  • 2 tablespoon almond butter
  • 2 teaspoons maple sugar crystals
  • 1 teaspoon organic vanilla
  • 1 tablespoon raw honey

Directions

  1. In a double boiler, melt chocolate, coconut oil, and butter on low heat, stirring occasionally.
  2. In a separate bowl, mix the remaining ingredients.
  3. Fill the candy molds halfway with the melted chocolate. Use a small paintbrush to brush some chocolate up the sides of each cup. Tap the bottom of the tray to remove any air bubbles.
  4. Spoon approximately 1/2 teaspoon of the almond butter mixture in the middle of the cups. Top each mold with melted chocolate.
  5. Freeze the molds for 30 minutes. Keep in freezer until you are ready to eat as once chocolate is messed with, it melts easily!!
  6. Enjoy!