Love Reese’s peanut butter cups but not the corn syrup solids, nonfat milk and tertiary butylhydroquinone on the ingredient list? Yeah, me too. This real food version is super simple to make and tastes even better than the original . . . just ask my kids.
Actually scratch that, they’ve never actually had the original. Which reminds me – have I told you about the time I made them cherry limeades and had to explain what Sonic is? 🙂
If you’ve never tried it before, I highly recommend sprinkling the chocolate with a pinch of salt – it really makes the flavor pop! I used this delicious Makai Deep Sea Salt that was given to me as a gift.
Salted Chocolate Almond Butter Cups
- 6 tablespoons almond butter (I used organic roasted almond butter)
- 2 tablespoons coconut oil, melted (For this recipe I prefer refined coconut oil because the flavor is more neutral)
- 1 tablespoon plus 1 teaspoon maple syrup (where to buy maple syrup)
- 1/2 cup chocolate chips (I used these)
- 3 tablespoons coconut oil
- Extra sea salt for sprinkling (I used Makai Deep Sea Salt)
In a small bowl, combine almond butter, 2 tablespoons coconut oil and maple syrup. Stir with a fork until well-combined and then pour 1 tablespoon into 8 muffin cups that have been lined with parchment paper cups. Place the muffin tin in the freezer for 10 minutes. After the first layer has been in the freezer for about 10 minutes, begin warming the chocolate chips and 3 tablespoons of coconut oil over low heat. When melted, remove the muffin tin from the freezer and place a tablespoon of the chocolate mixture into each cup. You may have a little left over after doing this - if that's the case, just divide the remaining liquid between the cups. Place the muffin tin back in the freezer and allow it to harden for at least 20 minutes, then sprinkle with salt and serve. If the cups have been in for several days or weeks, you may want to allow them to warm for a few minutes before eating. Enjoy!
P.S. . .
This recipe was adapted from one that Katja of The Savory Lotus graciously shared with us a few years ago. If you’re looking for her recipe – which incorporates more almond butter and a little less chocolate – you can find it below.
Almond Butter Chocolate Cups
For the almond butter layers:
- 1/2 cup almond butter (where to buy organic roasted almond butter)
- 1/4 cup coconut oil (where to buy coconut oil)
- 1 TBS honey or maple syrup (where to buy honey, where to buy maple syrup)
- 2 pinches of sea salt (where to buy sea salt)
For the chocolate layer:
- 6 TBS coconut oil (where to buy coconut oil)
- 6 TBS organic, dutch process cocoa powder (where to buy cocoa powder)*
- 3 TBS honey or maple syrup (where to buy honey, where to buy maple syrup)
- 1/2 tsp vanilla extract (where to buy vanilla extract or make homemade vanilla extract with this recipe)
- a pinch or 2 of salt (where to buy sea salt)
- OPTIONAL: extra sea salt for sprinkling
Line a muffin tin with 10 paper liners.
Nut Butter Layer:
- In a small pan, melt coconut oil until completely liquid.
- Remove from heat and add remaining ingredients (almond butter, sweetener, salt).
- Stir until combined and smooth.
- Spoon 2 tsp of nut butter mixture into bottom of paper liners and place in freezer for 10 minutes to harden.
- Meanwhile, make the chocolate layer in another small pan, melt coconut oil until completely liquid. Remove from heat and add rest of ingredients (cocoa, sweetener, vanilla, and salt).
- Stir until combined and smooth.
- Remove muffin tin from freezer and spoon 3 tsp of chocolate mixture into each paper liner (on top of hardened nut butter layer).
- Place back into freezer for 10 minutes to harden.
- Gently warm up remaining nut butter layer on low heat and stir to combine.
- Remove muffin tin from freezer and spoon 2 more tsp of almond butter mixture on top of hardened chocolate layer
- OPTIONAL: Sprinkle with a titch of additional sea salt if you like a little more salty with your sweet
- Place into freezer one last time for at least 30 minutes to harden completely
- Then enjoy……. store in fridge as these become quite soft at room temperature
Want more real food versions of childhood favorites?
Here are a few that I love . . .