Reese has nothing on Cherilyn!
If you are a dark chocolate
lover, these are the best!
 |
| Homemade dark chocolate envelopes creamy almond butter to create handcrafted 'peanut' butter cups! |
Cherilyn's Chocolate & Almond Butter Cups
2/3 cups cocoa powder
5 Tbsp coconut oil
1/2 tsp vanilla
1 Tbsp honey
3 Tbsp almond butter (peanut butter can be substituted)
Coconut oil for coating muffin tin*
Using a paper towel, rub a little coconut oil on the bottom
of 6 muffin tins. Place cocoa powder into
a small bowl. If coconut oil is solid,
measure and heat a few seconds in microwave or on stove top to bring to
liquid. Add coconut oil to cocoa powder
and stir till smooth. Add vanilla and honey and stir well. Voila! You have homemade dark chocolate sauce! (If you find the chocolate is too dark for
your liking you may add more honey, a little at a time, but this will change
the carb/calorie/fat content. Personally I LOVED the dark chocolate of
Cherilyn's cups!) Place about a tablespoon of chocolate in a prepared muffin
tin and repeat with other 5 muffin bottoms.
Place in freezer about 5 minutes or until chocolate hardens. "Plop" 1/2 tablespoon of prepared
almond butter** on top, flattening it to almost the edges of the muffin tin, if
needed. Cover each cup with the
remaining chocolate, distributing it evenly over the 6 cups and 'sealing' the
almond butter inside. Place in freezer until chocolate hardens, about 5-10
minutes. Remove muffin tin from freezer and turn over on to clean counter and
gently tap to remove. Let it sit for a
few minutes or enjoy at once! Keep chilled if being stored.
*I used silicone muffin liners so I did not need to coat
them with coconut oil and they 'popped' right out without any coaxing.
**If you really like to cook and love being all-natural you
can make your own almond butter simply by placing 4 cups of whole, raw almonds
and a dash or two of salt in a food processor and whirl it until it makes a
butter. This is what Cherilyn used and
she said it took a very long time to become almond butter, but it did in deed
turn to butter! And she had a jar of almond butter left over to use for other
recipes. Personally, I just bought my
almond butter! Even if you decide to use
peanut butter bought from the grocer, the numbers won't change significantly.
However, if you decide to make your own almond butter you'll have the
satisfaction of knowing you made it all from beginning to end!
Each cup contains ~ recipe makes 6
255 calories
8.8 net carbs
23.8 fats
4.8 proteins
3.8 fibers
