Dark chocolate almond butter cups

Dark Chocolate Almond Butter Cups | A Dash of Compassion

If you’ve been reading ADC for a while, you may already know I’m pretty much obsessed with nut butters of all persuasions. Cashew, hazelnut, sesame, almond, sunflower—the list goes on. The greatest thing about them is that they’re so versatile; they work their magic in both sweet and savoury recipes and can add a creamy richness to just about any meal. Happily, most grocery stores carry a variety of nut butters beyond the usual peanut version, but the downside is often the price tag. Unless you can find it on sale, a jar of nut butter can cost anywhere from $5 to $12. That’s why I prefer to make my own.

As Lisa and I wrote in our latest VegNews article, making your own nut butter is ridiculously simple, and also easy on the wallet. To make the almond butter for the recipe I’m sharing with you today, it took 1 cup raw almonds, a quick 10-minute roast at 325F, and then a whirl in my food processor until a creamy buttery consistency was achieved. And that’s that.

The idea for these almond butter cups came to me the other day when I had just whipped up a fresh batch of almond butter. Rather than spreading it on a banana in my usual fashion, I decided to go straight for dessert. I knew I had a few blocks of ultra-amazing organic and locally made dark chocolate in my cupboard—thanks to the fine folks at Chocosol, who sent me home with a bagful of goodies after a culinary event last month—and so I immediately knew the almond-and-chocolate combo was meant to be.

Dark Chocolate Almond Butter Cups | A Dash of Compassion

After a quick Google search, I found a recipe on Sprouted Kitchen, and I tinkered with it ever so slightly to make these beauties. If you’re still looking for an Easter treat to share, these could not be easier to make and are charming in every way. They made a perfect gift for the host of a baby shower I attended last weekend, but I also have another batch ready to go for Easter weekend festivities.

Dark Chocolate Almond Butter Cups | A Dash of Compassion

These dark chocolate almond butter cups are picture perfect and can be whipped up in no time—seriously, I think it took all of 30 minutes to make them. You can, of course, make your own almond butter (using 1 cup raw almonds) or use store-bought if you’re in a pinch or already have some on hand.

Also, I used these muffin liners. They look nice and peel away beautifully from the candy. Enjoy!

Print Print

Dark chocolate almond butter cups

Yield: 12 to 14 mini cups

Ingredients:

  • 1/2 cup natural almond butter (homemade or store-bought)
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 7oz (195g) dark chocolate (at least 70% cacao)

Directions:

  1. In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth. Place in the freezer while you make the chocolate coating.
  2. Finely chop the chocolate. Place it in a double boiler, or a pot of simmering water with a heat-proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl. Heat over medium-low heat until chocolate is melted, stirring occasionally.
  3. Place 12 mini cupcake liners in a mini cupcake tin. Spoon 1 teaspoon of melted chocolate into each liner. Tilt and twist each liner so the chocolate coats the sides of the liner (to about halfway up) and place back in the tin.
  4. Take the almond butter filling from the freezer. Scoop out 1 teaspoon and gently roll it out into a ball between your palms. Place it in the centre of a chocolate-coated liner. Press the top down gently to flatten. Repeat with remaining filling.
  5. Spoon another teaspoon of melted chocolate on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the almond butter ball. Top each cup with a few cacao nibs or flaked salt, if desired. Place the tin in the fridge to set.

Recipe adapted from Sprouted Kitchen.

      

Subscribe

Receive new posts via email:

Follow Me

10 Responses to “Dark chocolate almond butter cups”

  1. Jen — March 25, 2013 @ 10:54 pm

    They look perfect, Nicole! Stunning pictures.

    • Nicole — March 26, 2013 @ 10:39 am

      Thank you, Jen!

  2. Jan — March 27, 2013 @ 7:02 pm

    these look good. Wondering if you can tell me what kind of chocolate you buy? And where?
    I’m 3 hrs. north of Toronto but do get there to do some shopping! Or maybe I can order it?

    • Nicole — March 29, 2013 @ 3:19 pm

      I have a few favourite brands. For this recipe, I used Chocosol, which you can buy directly from their kitchen in Toronto and also at farmers’ markets and retailers (see here: http://chocosol.posterous.com/pages/where-to-find-us).

      I also love Camino, which you can find at many health food stores and also buy online (http://www.lasiembra.com/camino/).

      Giddy Yoyo is also another favourite (I buy wholesale from them): http://www.giddyyoyo.com/

  3. Naomi — April 2, 2013 @ 6:50 pm

    These look amazing cant wait to make them for my sister she is as nut butter crazy as I am! Thanks for all the awesome recipes!

    • Nicole — April 3, 2013 @ 10:50 am

      Thank you, Naomi! I hope you and your sister enjoy them.

  4. Abby @ The Frosted Vegan — April 30, 2013 @ 4:18 pm

    Oh gosh, I need these in my hands right now! I can’t imagine the variations on the butters you could put in these : )

    • Nicole — May 1, 2013 @ 11:05 am

      It’s true! Thank you, Abby :)

  5. Heidi — July 15, 2013 @ 8:20 pm

    Can you tell me how long these will last in the fridge and out of the fridge?

    • Nicole — July 16, 2013 @ 9:35 am

      You can store these in the fridge for at least 2 weeks (or longer in the freezer).

Leave a Comment