These Chocolate Covered Almond Butter Cups feature dark chocolate and homemade almond butter for a healthier version of your favorite sweet treat! The almond butter is made with just 2 easy ingredients — Cinnamon Spice Almonds and water. These decadent almonds are already roasted and flavored, saving you time and ingredients! No need to add maple syrup, cinnamon, or vanilla extract. These spiced almonds are coated in rich cinnamon sugar with hints of citrus and brandy. If you want it extra sweet, you can add a hint of maple syrup! To add a satisfying crunch to this recipe, we use Santé Cocoa Almonds that pair beautifully with the dark chocolate and add another layer of flavor to these homemade chocolate cups.
Ingredients
For the Homemade Almond Butter:
- 3 cups Santé Cinnamon Spice Almonds
- 1 tablespoon warm water, plus 1-2 teaspoons if needed
- 1 teaspoon maple syrup
- 1 cup Santé Cocoa Almonds, chopped
For the Dark Chocolate:
- 18 ounces of dark chocolate chips
- 3 tablespoons coconut oil
- Flakey sea salt, for topping
Instructions
For the Homemade Almond Butter:
- Add the Cinnamon Spiced Almonds to a food processor with one tablespoon of warm water. If you want your almond butter on the sweeter side, you can add in a splash of maple syrup. Pulse on high speed, scraping down the sides with a spatula when needed. If the mixture becomes hot, stop the food processor and cool uncovered for one minute.
- After 5-7 minutes, the almonds should be broken down and have created a paste with the water. If it does not look paste-like, add one teaspoon of warm water. Pulse again, pausing to scrape down the sides as needed. The mixture should become creamier and resemble nut butter after a few more minutes.
- Once the mixture is smooth and creamy, add the almond butter to a medium-sized mixing bowl with the chopped Cocoa Almonds. Fold in the almonds with a spatula. Then, set to the side.
For the Dark Chocolate:
- Add the dark chocolate chips to a microwave-safe bowl with the coconut oil. Heat for 25 seconds, then stir to combine. Heat in the microwave for another 35 seconds, then stir until the chocolate has melted. Allow to cool for a minute or two.
- Place silicone or paper liners in a muffin tin. Pour the melted chocolate into each liner, filling 1/4 of the way. Then, freeze for one hour.
- After the allotted time, add a spoonful of almond butter over the bottom layer of chocolate. Carefully smooth as much as possible. Leave 1/4-1/3 space in each liner for the top layer of chocolate. Once each liner is filled, place back in the freezer for 30 minutes.
- Finally, pour the rest of the melted dark chocolate over the almond butter layer. Be sure to cover the almond butter without overfilling the liner. Transfer back to the freezer for one more hour to harden.
- Carefully remove each cup from their individual liners. Top with flakey sea salt and enjoy!
Recipe by The Bottomless Pit featuring Cinnamon Spice Almonds and Cocoa Almonds.
