Knobbly Almond Butter Cups
It’s been on my list for a REALLY long time to try and make my own nut butter cups. Last week I finally bit the bullet and gave it a go and oh boy, I’m glad I did! I’m not usually one to blow my own trumpet, but these might just be one of my best creations yet. Honestly, since I made them last week, I’ve been dying to share them.
As many of you may know already, my favourite way to enjoy dark chocolate is straight from the fridge and lathered with nut butter. What could be better than a treat that combines the two into one gorgeous bite? Luckily these are easy to make and made with only a handful of ingredients. The hardest part is resisting the urge to eat the mixture as you go. But I promise, if you can resist tucking in, then the finished product is more than worth it.
I’ve called them my “knobbly almond butter cups” because they contain a small amount of raisins, which stick out in all sorts of directions. If raisins are really aren’t your thing, then try swapping this with an alternative dried fruit, such as dried goji berries or finely chopped dates. Either way, the natural sweetness from the dried fruit balances the richness of the dark cacao. I guess in a way the nutty raisin filling makes these a replica of the famous British “fruit and nut” chocolate. That’s certainly one classic combination you can’t beat.
So what makes these so special?
- They're crunchy. Enjoyed straight from the fridge, you get to bite into a deliciously crunchy layer of rich, dark chocolate.
- They're smooth. As your teeth sink through the chocolate, you get to taste the smooth almond coconut filling that might just blow your mind.
- They’re juicy. Filled with secret juicy morsels, just when your taste buds think they’ve found it all, you get to discover a tangy sweetness from the raisins, which honestly compliments the crunchy and the smooth so well.
*I recommend using a really dark chocolate, such as 70% or more (I used Green & Blacks Dark 85%) as I find this makes them more satisfying and saves you from eating them all at once!
Have I tempted you yet?
If so, without further a do, here’s the recipe.
Knobbly Almond Butter Cups
Time: 20 mins, plus freezing
Makes 6 cups (easily doubled if you’d like more…)
Dairy Free, Gluten Free, Vegan
- 1/3 cup (80g) salted almond butter (if yours isn’t salt, then add a pinch of salt)
- 2 heaped tbsp. (20g) coconut flour
- 1-2 tbsp. (15g) maple syrup
- 1/2 cup (75g) raisins
- 1 cup (150g) dark chocolate, broken into pieces
- 1.5 tbsp. (22g) coconut oil
- Line a standard 6-cup muffin tin with cupcake cases (*see note below) and clear some space in the freezer for your tin. Set aside.
- Melt the chocolate: Bring about an inch of water to a boil in a small saucepan. Place a small heatproof bowl over the top of a saucepan, ideally making sure the water doesn’t touch the bottom of the bowl, although it’s not the end of the world if it does! Add the dark chocolate and coconut oil into the bowl and stir gently until they’ve melted.
- Once melted, remove from the heat and spoon 2 heaped teaspoons of the mixture into each of the cupcake cases, making sure you have enough left to cover the cups after the filling.
- Place the tray into the fridge for a few minutes whilst you prepare the filling and place the bowl containing the remaining melted chocolate over the saucepan to keep it warm.
- Make the filling: In a separate bowl, combine the almond butter, coconut flour and maple syrup to form a thick paste.
- Spoon a generous heaped teaspoon of the filling into each of the cupcake cases, flattening it slightly with you fingers.
- Sprinkle a layer of raisins into each cup.
- Spoon the remaining chocolate mixture over the top of the almond butter (approximately 2 heaped teaspoons per case) and then place the tray into the freezer to allow the chocolate to set completely.
- Once set, store in the fridge until desired.
*Even better than using paper cupcake cases, why not try using a silicon tray like this one here and skip the paper cases entirely!
Okay, that’s it guys! I hope you like these, as they’re definitely a new favourite of mine. Mid afternoon with a cuppa or late evening as that final sweet treat, they hit the spot anytime of day. I only wish I'd make more, as this little batch didn't last nearly as long as I'd hoped! I’d love to know how you get on if you do give these a try, so feel free to comment below or find me on Instagram @mylifeisforliving.
Until next time,