These Inside Out Almond Butter Cups are creamy, not too sweet and a great little snack when you have a bit of a sweet tooth.
The almond butter layer is made of coconut oil, vanilla and almonds. I made my own almond butter for this recipe by grinding 1 cup of raw, sprouted almonds in a food processor until creamy. Alternatively, you can use store bought almond butter and simply melt it by placing the jar in a bowl of hot water. This mixture melts fast because of the coconut oil, so it is best to store them in the freezer. Also, if you like to add some sweetness to this snack, I suggest you add a tablespoon of honey to the mixture.
The chocolate layer is made with a smooth homemade chocolate that literally melts in your mouth. To achieve this decadence, I used cacao butter and cacao paste, two main ingredients used in fine chocolate. You could however use a high quality dark chocolate.
- 6 tablespoons almond butter, soften
- ½ teaspoons vanilla extract
- 3 tablespoons coconut oil, melted
- 5 tablespoons cacao butter
- 7 tablespoons cacao paste
- ½ teaspoon vanilla extract
- 2 tablespoons raw honey
- 2½ tablespoons coconut cream (cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight)
- soften the almond butter by placing the jar in a bowl of hot water. Mix the vanilla and coconut oil and add 2 teaspoons into seven paper cup molds or silicone molds and freeze.
- make the chocolate by melting the cacao butter and cacao paste in a double boiler over simmering water
- remove from heat and mix in the vanilla, honey and coconut cream
- add 1 teaspoon of chocolate on top of the frozen almond butter and return to the freezer until chocolate is set
- add two more teaspoons of almond butter on top of the chocolate and freeze
Recipe yields 7 almond butter cups. Store in the freezer.