Can you tell I bought a tub of almond butter? Can you also tell my chocolate craze is still alive?
Yes and yes. Don’t you worry about me, you nice animals.
Close to 2 weeks ago on that icky February Thursday that I refuse to speak about, I impulsively purchased some almond butter. It had no fancy label and was in a generic plastic container, which means only one thing: Someone ground it with their own two hands and I was going to pay top dollar for it.
Because I’m insane.
I came home and immediately decided I wanted to make my own almond butter. So I call on my best friend that lives in the Internets and I came across a website for another brand of almond butter. As skeptical as I usually am, I defied my instinct and clicked on the recipe section et voila! the recipes were actually quite perfect and the most perfect of them all was this one.
Again, because I’m insane.
I love reading a recipe and realising I have everything it calls for and Guess what? I did! The fact is there were 15 other recipes I could have tried but they weren’t chocolate almond butter cups. Borrrring. So naturally, I made them and naturally, I ate them and naturally, you should too.
- 9.5 oz chocolate chips (I used milk chocolate)
- 2/3 cups natural almond butter (crunchy)
- 3 tbsp powdered cane sugar
- Coconut flakes to top (you can also use sea salt)
First melt the chocolate chips in a double boiler (a pot with the chocolate chips on top of a pot of boiling water), stirring slowly till it gets a smooth consistency.
Ohhhhhhhhhhh shit. This picture deserves some good ol’ fashioned cussing. It is that good.
Since I used regular sized cupcake liners to fill the chocolate, I also used a regular-sized cupcake tins.
Spoon a little more than a teaspoon into the liner and turn it slow to coat the bottom. Repeat this step for the rest of the liners and put it into the refrigerator to set. Meanwhile, prepare the almond butter filling by combining it with the powdered sugar. Mix well and form into discs that will fit well into the liners.
Once the chocolate has set in the fridge, place the almond butter “patties” on it and spoon the rest of the chocolate on the top. Make sure there’s no almond butter peek-a-boo, meaning cover the little patty completely.
Sprinkle some grated coconut on the top and put the butter cups back into the refrigerator until it sets.
Like this. Oh snap.
Can’t blame a girl for putting almond butter to good use, can you now?