There are a lot of recipes out there for peanut butter cups however you know how I roll, I don’t do sugar and try to keep peanut butter out of my diet due to those darn aflatoxins. Why on earth do peanuts have to contain a toxic mold. Peanut butter was seriously a staple in my diet 6 years ago. Ok, so I’m bitter about the peanut butter thing. Moving on, almond butter is a sufficient exchange.
I made these with Ava this afternoon when she arrived home from school with all her Valentine’s. You know what that means? They will be looking for a sugary treat tomorrow. These guys are super tasty and I have this thing about chocolate, I love it with salt. Not sure if you are aware of this but, Lindt has this chocolate bar with sea salt embedded right in it. OMG. I can’t get within 5 feet of that bar right now. (My trainer would not be happy with me; it does not fit into my program).
I used 70% Lindt chocolate for these little devils because I knew I would be test tasting them and Lindt apparently, is gluten free. Yah for me. For the filling, I used a raw almond butter sweetened with lucuma powder. Lucuma what? Yes I know I get these emails all the time about my “strange” ingredients. Lucuma is a fruit, ground into a powder and when added to things, it adds a creaminess to everything that is super fantastic. I add it to smoothies and puddings as it lends a sweetness to things that is not over the top. The benefit is it is super low glycemic. Having said this, I would recommend you try the almond butter mixture before placing it in the chocolate, if you need it more sweet add some liquid stevia or honey if you like. If you cannot find lucuma powder, I would suggest icing sugar because it has the same texture as lucuma but way sweeter. Maybe even a little almond flour to thicken it and sweeten with raw honey, pure maple syrup or stevia. Let me know if you try this out.
I will need to expedite these out of my house immediately. Aidan and Ava thought the chocolate was too strong for them, which leaves me and I love dark chocolate. They belong to the milk chocolate crowd for sure but I think if I had sweetened the filling a little more they would have gone crazy.
Almond Butter Cups
makes 8 small cups roughly
140g of dark chocolate (I used 4 small bars of Lindt 70%), chopped
1/4 cup almond butter
1 tsp vanilla
1 tbsp lucuma powder (may need more depending on consistency of almond butter)
course sea salt
Melt the chopped chocolate in a heat proof bowl over a pot of simmering water. Stir until the chocolate is melted and smooth. Don’t overheat the chocolate.
In a small bowl, stir the almond butter with the vanilla and lucuma powder until smooth. It should be pretty stiff.
Using small silicone cups, add a few teaspoons of chocolate to the cup and swirl until the edges are covered. Place a teaspoon of the almond butter into the chocolate then cover with more chocolate. Repeat with all the silicon cups. I placed mine in the fridge for a minute or two, then sprinkled with sea salt. Place them back in the fridge and let them set completely. The best part about the silicone cup is that they are so easy to pop out.
**I found my silicon cups at HomeSense in the baking section**