I feel like after you see that picture I just need to drop the mic and walk out.
Sometimes food needs no greater explanation. Peanut butter cups are an almost universal favorite. I’ve changed it up slightly by using almond butter (you could still totally use peanut butter) and giving them the depth of dark chocolate and sea salt.
I’ve been looking high and low for treats to make this Christmas that won’t leave me feeling disgusting. I’ve totally lost my taste for milk chocolate and a lot of other treats I used to enjoy. I suppose it’s a good thing, but how can I both miss my peanut butter blossoms and want to replace them with vegetables?
Yes these still have powdered sugar and honey, which is basically sugar. But it’s not a lot and if you can refrain from eating twelve of these almond butter cups in one sitting you’ll still be feeling pretty fine.
If you have flaked sea salt that would be lovely on these. I have included simplified instructions for tempering chocolate, which helps create a smooth, shiny surface on the treats. If you’re not concerned about appearance and texture you could certainly just melt all the chocolate in the double boiler. You could also go the extra step and be very serious about tempering your chocolate (I found this post very helpful.)
I had enough filling left over to make three little sandwiches for three happy little children. Consider it a gift.
Are you following along on Facebook, Twitter, Pinterest, Google+, and Instagram? If those aren’t your thing you can subscribe to The Live-In Kitchen to have new posts delivered straight to your email.
- 12 ounces dark chocolate (60-72% cacao), chopped
- 1 cup natural creamy almond butter
- 1/4 cup honey
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine grain salt
- Sea salt for sprinkling
- Line 24-30 mini muffin tins with paper liners and set aside.
- Melt 2/3 of the chocolate in a double boiler until smooth. Remove from the heat and stir in the remaining chocolate a little at a time until completely melted, placing over the double boiler again if necessary.
- Spoon a small amount of chocolate in the bottom of each muffin liner, spreading it about halfway up the sides.
- In a medium bowl, mix almond butter, honey, powdered sugar, vanilla, and 1/4 teaspoon salt until smooth. Scoop out about a teaspoon of filling and roll it between the palms of your hands until it forms a ball. Place the balls in the center of each chocolate covered paper liner.
- Spoon enough chocolate over the top of each almond butter ball to completely cover it and create a smooth top. Place a small pinch of sea salt on top of each one and place in the refrigerator to set. Once set store the cups in an airtight container in the refrigerator. Allow them to come to room temperature for a few minutes before eating.
Adapted from Sprouted Kitchen