Healthy Chocolate Almond Butter Cups

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I used to be a fan of Reese’s peanut butter cups. “Used to be” being the operative word because they a) were addictive and b) gave me a sugar rush and made me feel faint / sick in the tummy after 2 or so. Not to mention that the ingredients list is full of sugar, potential GMO’s and denatured fats :( So…. a healthy alternative was definitely in order and here it is!

You will need some silicone cupcake molds for this.

Chocolate Cup Ingredients:

1/4 cup melted cocoa butter (melt by putting crumbled cocoa butter in pot on very low heat)
1/3 cup melted coconut oil (I melt mine by putting a jar in a bowl of very hot water)
1/4 cup organic maple syrup (the clean kind, not the fake kind)
1 tsp vanilla extract
3 Tbsp almond flour
1/3 cup raw cacao powder (or if you don’t have raw, use a high quality dark cocoa powder)
1/8 tsp sea salt
Optional toppings:
2 Tbsp Goji Berries
2 Tbsp cacao nibs

Mix the liquid ingredients in the pot where you melted the cocoa butter. Add the dry ingredients little by little (a spoon at a time) until fully mixed through. Spoon 1 Tbsp of the mixture into each of the silicone molds and freeze for 10-12 minutes to harden. This will be the bottom of the “cup”. Use only 1 Tbsp at a time as the rest will be for the top of the “cup”. Work on the filling while the silicone molds are in the freezer. This is enough for 6 cups. You have the option of leaving the pot on very low heat (the lowest possible) on your stove top if you are worried that it will start solidifying (such as in winter).
Filling Ingredients:

1/4 cup almond butter
1.5 Tbsp maple syrup
1/4 tsp sea salt

Combine all ingredients in a bowl by hand. A fork is handy for this. Divide the mixture into 6, and roll each lot into a small ball. Flatten each ball slightly into a patty and place on a plate lined with baking paper. Pop the plate into the freezer for around 15 minutes.
To finish:

Take the chocolate silicone molds and the filling patties out of the freezer. Place a patty in the middle of each cup, and flatten some more until the patty almost reaches the edges (see pic below for how this looks like). Pour 1 Tbsp of remaining chocolate sauce onto each cup (this will be the top of the “cup”) and sprinkle goji berries and cacao nibs on top. Freeze the cups for 1 hour. When ready, pop each completed cup out of the molds and store in the fridge or freezer. 

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My man and teen loved these so much. But the great thing is, although they are ultra-delicious, they don’t give you that yucky sugary feeling and you can survive on a quarter or half a cup rather than having to down multiple cups just to get a sweet kick. :) This is what I find to be the main difference between healthy sweets and their commercial versions.

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Plus, each ingredient in this recipe has true nutritional value as compared to Reese’s.

Reese Peanut Butter Cup Ingredients: Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, corn syrup solids, soy lecithin, PGPR) peanuts, sugar, dextrose, salt, TBHQ (Tertiary Butylhydroquinone).

 

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