Carolyn's Dish / Dessert / Snacks
Cacao Almond Butter Cups Recipe
Servings
24 cups
Ingredients
- 3 -62 gram bars of 100% Cacao chocolate (use Giddy Yo brand (<a href="https://shop.giddyyoyo.com/hundo-100-bar-dark-chocolate-bar-certified-organic-62g/">this one</a>), divided)
- 3 tbsp maple syrup (divided)
- 3 tbsp coconut oil
- ⅓ cup natural almond butter
- 1 tsp flaky sea salt (I like Marldon sea salt, optional)
Instructions
- 1
Line a mini muffin tin with mini muffin tin liners.
- 2
Make a double boiler by heating a small pot filled halfway with water. Place a glass or metal bowl on top of the pot, the bowl should be bigger than the pot.
- 3
Place 2 bars of the cacao chocolate (broken in pieces), 2 tbsp. of maple syrup and 2 tbsp. of coconut oil in the bowl on top of the pot. Turn the heat on the stove and melt the chocolate (it will melt as the water heats), stir to combine to make smooth and shiny, remove from the heat. You can also do this in the microwave, start with 30 seconds, stir, add more time (20 seconds at a time) as needed.
- 4
Using a teaspoon (one you use for tea, not the actual teaspoon), spoon a small amount into the bottom of each lined cup. If you run out of chocolate, you have put too much in each cup, you may not need it all, save it for the topping. Place muffin tray in the freezer for about 10 minutes.
- 5
Remove tray from freezer, using a teaspoon again, dollop a very small amount of almond butter into each cup, try to not let it spread to the edges, freeze again for 10 minutes.
- 6
Add the remaining 1 bars, 1 tbsp. of maple syrup and 1 tbsp. of coconut oil to the bowl, place over the double boiler again and melt and stir the chocolate and maple syrup. Remove the cups from the freezer, distribute the chocolate over each almond butter cup, spread it a little with the back of the spoon so that it covers the almond butter and reaches the edges so that it seals in the almond butter. Freeze again for 5 minutes, sprinkle with flaky sea salt, freeze.
- 7
Enjoy right from the freezer.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make Cacao Almond Butter Cups?
This Cacao Almond Butter Cups recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 5 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this cacao almond butter cups recipe make?
This recipe makes 24 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this cacao almond butter cups?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.