Almond Butter Fudgy Cups
You have just had dinner and just want that little something? Try these decadent, mouth-watering, almond butter fudgy cups. Thick, rich and luscious nut butter cups with a salted chocolate, almond butter base topped with an almond butter layer. That’s it. Nothing else. Because what more do you need?You can keep these babies in the freezer and have a square any time you please. They don’t freeze solid, so are perfectly edible straight out of the freezer.So I’m thinking snacks/desserts for the next couple of weeks!Almond butter cups are no bake and quick to make which means you can replicate your favorite store-bought sweet treat at home whenever that chocolate craving strikes. Win!Out of all the nut butters, almond butter continues to be a staple in my pantry. It’s high in protein, compliments many other ingredients and tastes oh so good. But I’ll admit that the flavors are magical when it’s paired with chocolate – a real flavour bomb.But don’t worry if you have no almond butter. You can use any nut butter (or seed butter) to make this recipe. Nut butter cups are very easy to make and they don't require anything special except for , a nut butter, coconut oil, cocoa powder, a muffin pan and some paper liners. So I say skip the Reese’s and whip up this healthier version in just 15 minutes. They are flavour bombs that are luxurious, creamy, sweet and seriously amazing.Take it from me, one isn’t enough. You will need to stock your freezer with a stash for when that craving hits.
Servings 12
Ingredients
- 3/4 cup almond butter, divided
- 5 tablespoons coconut oil, divided
- 1/3 cup cocoa or cacao powder
- 4 tablespoons honey or maple syrup, divided
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt or Himalayan pink salt
- 1/4 teaspoon ground cinnamon
Topping
- 1 tablespoon cacao nibs
- 1/2 teaspoon flaked sea salt
Instructions
- Line a mini muffin tin with 12 paper liners; set aside.In a small saucepan on medium-low, melt 3 tablespoons oil. Whisk in 4 tablespoons almond butter and remove from heat. Whisk in cocoa powder until smooth, then mix in 2 tablespoons honey, vanilla and fine sea salt. Spoon into 12 muffin cups and freeze for 10 minutes.In another small saucepan on medium-low, melt remaining coconut oil. Whisk in remaining almond butter, remaining honey and cinnamon until smooth. Spoon on top of chocolate layer, then sprinkle with cacao nibs and flaked salt. Freeze for 1 hour or until solid. Store in an airtight container in the refrigerator for up to 2 months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
