Chocolate and nut butter is a combination close to my heart. My dear brother, Andrew, grew up loving Reese’s Peanut Butter Cups. And he challenged me to make them homemade for him. What’s his little sis to do? Get cooking (as a young gal) to put my skills to the test, of course!

My recipe developed over the years from the not-so-healthy (let’s not mention the first trial of spreading peanut butter between two Wilton Milk Chocolate Candy Melts) into what is now a family favorite (healthy and nourishing).

Dark chocolate and almond butter are a perfect match. Together they make delicious, healthy Dark Chocolate Almond Butter Cups treats to make your Halloween extra sweet.

Hard to pronounce ingredients such as PGPR (emulsifier), TBHQ, and high-fructose corn syrup on packaged candy labels will leave goosebumps on your arms and send shivers down your back.

But there’s no need to fear scary “frankenfood” ingredients in packaged Halloween candy because great tasting alternatives make them easy to avoid.

These Dark Chocolate Almond Butter Cups pack a punch of protein from the almond butter and antioxidants from the chocolate. The almond butter and dark chocolate combination offer nutrients such as vitamin E, magnesium, manganese, potassium, copper, and iron. Sweetened with stevia, these Dark Chocolate Almond Butter Cups won’t spike your blood sugar either.

Dark Chocolate Almond Butter Cups

October 29, 2015

by Dr. Christine

Category Recipes

Persons

Serving Size

Notes

If you don’t have stevia-sweetened baking chips, you can make your own by melting 1 cup unsweetened dark chocolate with 1 Tbsp of coconut oil in the double boiler, and stirring in 1 1/8 tsp vanilla liquid stevia (or 3Tbsp sweetener of choice) once removed from heat.

If you like a sweet almond butter filling, add ¾ tsp liquid stevia (or 2 Tbsp sweetener of choice).

Substitutions:

Almond Butter

Sunflower seed butter (other nut butters may be used, but the flavor profile will change)

Nutritional Yeast

Sea salt (1 tsp total)

Coconut Oil

Ghee or grass-fed butter (if tolerated)

_____________________________________________________________________________________________ Copyright: Christine Cherpak - KalenaSpire.

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Ingredients

½ cup almond butter
2 Tbsp nutritional yeast
Pinch sea salt
1 Tbsp coconut oil, melted
1 cup stevia-sweetened dark chocolate baking chips

Instructions

In a small bow, mix the almond butter, nutritional yeast, salt, and coconut oil until thoroughly combined. Place in the freezer until ready to use (if you’re preparing this well in advance, store covered in the refrigerator).
In a double boiler, melt half of the chocolate until smooth.
Coat the bottoms of mini silicon candy molds (alternatively line a mini muffin tin with decorative or parchment paper baking cup liners) with a thin layer of the chocolate, about 1 tsp in each. Swirl each mold to coat the sides, too. If needed, add a bit more chocolate to the bottom of the mold to ensure that the layer is thin, but thick enough to hold the filling without breaking. Place the molds on a baking sheet and freeze for about 5-7 minutes until the chocolate is hardened.
Drop 1-2 tsp of the peanut butter mixture into the center of the molds. Flatten slightly with your fingertips. Place the baking sheet back into the freezer until ready to use.
In a double boiler, melt the remaining half of the chocolate until smooth.
Remove the baking sheet from the freezer and spoon the chocolate into each mold until the almond butter is completely covered.
Place the baking sheet into the freezer for about 20-25 minutes to fully set.
Store covered in the refrigerator or freezer.