Dark Chocolate Almond Butter Cups
DARK CHOCOLATE ALMOND BUTTER CUPS
FOOD AS MEDICINE:
Cacao is high in antioxidants, exceeding red wine, green tea, and other exotic superfoods. It is also high in magnesium, which aids in lowering blood pressure levels and helps to relax muscles. When choosing chocolate, always look for at least 70% cacao. These dark chocolate almond butter cups are a sweet treat to satisfy sugar cravings while keeping carbs in check with ample fat and make a great substitute for nostalgic yet highly processed candy options like Reese’s peanut butter cups.
10 oz Equal Exchange semi-sweet chocolate chips, may also use Theo’s chocolate bar, chopped (no soy lecithin)
1/2 cup almond butter
1-2 Tbsp coconut flour
1 Tbsp honey (optional)
1 tsp vanilla extract
coarse sea salt, coconut sugar or coconut shreds for topping
Line a mini muffin tin with parchment liners. Prepare a double boiler. While water is heating, mix the almond butter with the coconut flour, honey and vanilla and stir until well combined. Set aside. Melt the chocolate in the double boiler. Once melted completely and glossy, turn off the heat and spoon chocolate into lined muffin cups to about the halfway mark.
Roll the almond butter mixture into teaspoon sized balls and press into chocolate. You may need to flatten a bit with your thumb, ensure it does not reach the edge of the muffin liner. Spoon melted chocolate over almond butter ball until completely covered. Sprinkle with sea salt, coconut sugar or coconut shreds and place in fridge to set, at least 1 hour prior to serving.
Makes about 16 cups
Nutrition per serving: 143 Calories, 15g Carbs, 3g Protein, 9g Fat
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