Words really aren’t necessary for these Almond Butter Cups as the taste of these sugar-free treats will satisfy any chocolate cup connoisseur. Almond butter has a slight nutritional edge as it has more vitamins (more than double the vitamin E), minerals (twice as much iron, and seven times more calcium), and fiber than peanut butter. For a nut-free version, try substituting the almond butter for sunflower seed butter.
Almond Butter Cups Recipe
- 1/4 cup ice-cream scoop of organic butter or coconut oil
- 3 to 4 squares unsweetened chocolate (your preference)
- 1/4 to 1/2 teaspoon stevia, (to taste) – (Equivalent to 1/2 cup sweetening power)
- dash of cinnamon – optional
Almond Butter Filling
- 1 scoop Nature Pro Vanilla protein powder
- 1/2 teaspoon salt
- 1/2 cup raw almond butter
- 1 tablespoon pure vanilla (no sugar – check the label)
- 1/4 cup ice-cream scoop of organic butter or coconut oil (or a combination), well softened
- In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.
- Add stevia, salt, and cinnamon to chocolate mixture.
- Combine all the almond butter filling ingredients into a kind of very thick pudding, by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/coconut oil are at room temperature.
- Pour enough chocolate mixture to cover the very bottom of the cupcake papers. I use silicone muffin cups or a silpat mini muffin tin without any liner. If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers.
- Use a tiny ice-cream scoop or large melon baller to spoon a little of the almond butter filling on top of the chocolate coating.
- Cover with the remaining chocolate mixture.
- Chill to set.
- Store in the refrigerator or the freezer.