I think treats taste far more delicious when you make them yourself. Not only can you control exactly what goes into them, but you can also adjust flavours to suit your tastes and there is, of course, the love that goes into them that is un-quantifiable. These dairy-free chocolate almond butter cups are super delicious and better yet, they help support a great cause!
Many of us these days work in relative isolation. We sit at computers, typing away, and though we stay connected with each other and with our colleagues, much of the work we're doing is independent. I have personally always loved working on my own. I love creating things and seeing them from idea through to real life. However, I also recognize the power in numbers. Over the years I have come to learn when challenges are best taken on solo, and when there is simply not enough power in one person alone.
What I have found most incredible is that the work I get to do today started as a solo mission, but grew into something that was best served by having a power team behind it and a community cheering us on, leaning on us and each other, and ultimately coming together to be that force, that power, that is greater than just the combined momentum of our individual efforts. A great example of this is From Scratch Cooking, the annual e-cookbook for charity created by the Academy of Culinary Nutrition.
We donate 100% of the From Scratch Cooking proceeds we raise to charitable organizations. You can learn more about where the money goes here.
This recipe for chocolate almond butter cups is the From Scratch 2016 edition. Brooke Hutchison, a 2014 graduate, created this recipe. She has a background in holistic nutrition and herbal medicine, and she focused on women's health. I adore this recipe because it's:
- A serious health upgrade from any conventional peanut butter cup you'll find in stores
- Packed with nutritious fats from the coconut oil, cacao butter and almond butter
- Easy to make nut-free by swapping in tahini or sunflower seed butter
- Rich in antioxidants and relaxing magnesium from the cacao powder
- Flexible with flavours - add cinnamon, turmeric, ginger, nutmeg, etc.
- Low in sugar - and could be made entirely sugar-free if you dropped the sweetener entirely
Yield: 24 mini cups
- 1 ½ cups organic almond butter
- 2 Tbsp coconut oil
- ¾ cup cacao powder
- ½ cup cacao butter
- 2 Tbsp coconut oil
- 1 tsp vanilla extract
- 2 tsp raw unpasteurized honey (depending on preferred sweetness)
- 1 tsp coarse sea salt (optional)
- Line mini muffin pan with chlorine-free mini baking cups.
- Using a double boiler, combine the nut butter and coconut oil. Stir over medium – low heat until melted. Remove mixture from heat.
- Spoon the mixture into the bottom of the cups – fill each ¾ full.
- Let harden in the freezer while preparing the top chocolate layer.
- Using a double boiler, combine all ingredients for the top layer. Stir over medium – low heat until the mixture is completely melted and smooth.
- Taste and adjust for preferred sweetness.
- Remove tray from the freezer and spoon chocolate mixture on top of the bottom layer, filling each cup.
- Place tray back in the freezer to harden the top layer, 20-30 minutes.
- Sprinkle with sea salt.
- Store in the fridge or freezer and see how long they last. Enjoy!