If there is one sweet we cannot live without it’s this Chocolate Almond Butter Cups Recipe.
Every year around Easter, we pull out these fancy mini egg molds but they taste just as wonderful when made in mini cupcake tins so don’t feel the need to go out of your way. While you could temper the chocolate if you wanted them to “not melt in your hand” and were looking for serious fancy-time, chocolatier-worthy chocolate, we find that they get eaten too quickly for that to be a problem.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Dark Chocolate Almond Butter Cups Recipe
A twist on classic chocolate peanut butter eggs, this Chocolate Almond Butter Cups Recipe can be made as cups, as eggs, or any other candy mold form you have.
Ingredients
- 1/3 cup almond meal or graham cracker crumbs
- 1/3 cup powdered sugar
- 3/4 cup all-natural almond butter (or your favorite nut butter) stirred as needed to incorporate oilÂ
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1/2 teaspoon Sea salt
- 1/2 pound coarsely chopped milk or dark chocolate
Instructions
- Make The Filling: Combine graham cracker crumbs or almond meal, powdered sugar, nut butter, honey or maple syrup, vanilla, and sea salt in a stand mixer fit with a paddle attachment or in a large bowl. Mix on medium speed with a stand mixer or a handheld mixer until filling is well combined, breaks into large chunks, and resembles cookie dough.Divide filling into 36 (1-teaspoon) balls or larger as needed to fit your chocolate candy molds or mini muffin pans, then form into round, flat egg shapes if putting in the candy molds or discs if putting in the muffin tins. Set aside.
- Melt the Chocolate:Â Meanwhile, break up the chocolate, place in a stainless steep or glass bowl and nest over a pot of simmering water (make sure the bowl doesn't touch the water) and stir until chocolate is melted and smooth.
- Line The Candy Molds With Chocolate: Using a small pastry brush, paint the chocolate inside each well of the muffin pan or the candy molds. Do your best to make your coating as even as possible, aiming for about 1/16-inch thick. Place the chocolate in the fridge until itÂ’s just set.
- Fill The Candy Molds: Place fillings in the mini muffin wells or candy molds (shaping the filling as needed to fit well) but donÂ’'t push too hard or youÂ’'ll crack the coating. Spoon more chocolate over each filling until completely covered. Scrape across the top of the pan with a pastry knife or a flat spatula to remove excess chocolate and even out candy tops.
- Chill The Chocolate Cups: Place the molds in the freezer for 15 to 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. Let come to room temperature before serving.
PERSONAL NOTES
Nutrition
Serving: 1 pieceCalories: 82kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 34mgPotassium: 84mgFiber: 1gSugar: 3gVitamin A: 3IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
