ALMOND BUTTER CUPS
ALMOND BUTTER CUPS
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Cool Time: 1 hour 10 minutes
Ready In: 1 hour 25 minutes
Accommodates: PHASE 1
These almond butter cups are 100% homemade, from the decadent chocolate exterior, to the rich creamy center. Be prepared for praise with the glorious little cups of all natural goodness. They really are tremendously good and better than a Reese's if you're asking me.
And if you're wondering why I didn't just melt a bunch of allergy-friendly chocolate chips to make my chocolate, it is because I personally don’t like using these in my recipes due to the cane juice which is in every one that I have found. Cane juice or sugar are not truly approved ingredients while on an elimination diet.
INGREDIENTS
Chocolate:
Filling:
DIRECTIONS
Prep Time: 5 minutes
Cook Time: 10 minutes
Cool Time: 1 hour 10 minutes
Ready In: 1 hour 25 minutes
Accommodates: PHASE 1
These almond butter cups are 100% homemade, from the decadent chocolate exterior, to the rich creamy center. Be prepared for praise with the glorious little cups of all natural goodness. They really are tremendously good and better than a Reese's if you're asking me.
And if you're wondering why I didn't just melt a bunch of allergy-friendly chocolate chips to make my chocolate, it is because I personally don’t like using these in my recipes due to the cane juice which is in every one that I have found. Cane juice or sugar are not truly approved ingredients while on an elimination diet.
INGREDIENTS
Chocolate:
Filling:
- 1/3 cup almond butter
- 1 Tbsp coconut oil
- 2 Tbsp honey
- 1/2 Tbsp coconut flour
- 1/4 tsp salt
DIRECTIONS
- Line a muffin tin with 12 paper liners.
- Melt the coconut oil in a medium size saucepan over medium heat. Once melted, remove from heat and whisk in the honey and cacao until thoroughly combined. Spoon 1 Tbsp of chocolate mixture into each liner. Set remaining chocolate aside. Place muffin tin in the freezer for 10 minutes or until chocolate is hardened.
- Meanwhile, combine all filling ingredients with an electric mixer until smooth. Remove frozen chocolate from the freezer. Spoon 1/2 Tbsp of filling mixture onto the center of each chocolate. Pour another 1 Tbsp of chocolate mixture over the filling. The filling should be completely covered. If any is emerging from the top press down slightly until chocolate covers it. Refrigerate until solid, about 1 hour.
- Store your finished almond butter cups in the freezer or refrigerator in an airtight container.