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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I saw a recipe for making your own peanut butter cups with almond butter a few weeks back on the blog edible perspective ( /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. Ingredients:
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:
1. Mix vanilla extract and salt into your almond butter. Using a teaspoon make six flat roundish patties of almond butter. Set aside.
2. 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.
3. Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered.
4. Place in the fridge until hardened (I left mine over night). Pop out of the muffin tin and enjoy.
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