Chocolate is to love, what my love is for chocolate. I am pretty sure I eat chocolate everyday. Sometimes it is raw cacao powder in my smoothies, sometimes it's cacao nibs sprinkled on my super-powered oatmeal and sometimes it is a few whole cacao beans mixed in to my super food trail mix.
That there cup of chocolate love up above is not raw chocolate. I have yet to venture into the world of raw chocolate making (though it is on the list). What that up there cup of chocolate love is, is delicious, decadent, home-made, vegan and puts a peanut butter cup to shame. That cup of chocolate love is what I made for Valentine's Day and should I make these only once a year, I will surely look forward to them for the other 364 days.
That, my chocolate loving readers, is just how rich, decadent and lovingly delicious these are. I often remind clients that cake and ice cream will never hug us back. I think these cups of chocolate love might just break that rule. They sure did hug me back! Chocolate is to love, what love is to chocolate.
Dark Chocolate Almond Butter Cups
Prep Time: 25 minutes
Cook Time: None
Ingredients (serves 12)
- 2 bars dark chocolate, try and hit up the 70% or greater (or 1 cup unsweetened or bittersweet bakers chocolate- dairy free)
- 1/2 cup, almond butter (smooth or crunchy depending on your preference)
- 1/2 tsp vanilla extract, or 1 tsp fresh vanilla bean
- pinch sea salt (plus more if you want to sprinkle on top)
- 3 Tbs arrowroot or tapioca flour
- 2 Tbs cacao nibs(optional)
Create a double boiler by filling one larger pot with water and placing a smaller one inside. Made sure no water gets into the inside pot as this will turn the melting chocolate.
Add about 1/3 of the chocolate into the small pot and stir as it melts.
Once melted, pour into 12 muffin liners. You may wish to add the liners to a muffin tin for added support.
Chill the tin in the fridge or freezer, until the chocolate has hardened a little (about ten minutes).
Mix together the almond butter, salt, vanilla, arrowroot flour and optional cacao nibs until it is able to form little round doughy balls. You may need more arrowroot flour but best to add 1 Tbs at a time to make sure.
Make 12 small ‘patties’ and place on the chocolate base in the muffin liners.
Melt the remaining chocolate and pour into the cups, covering the almond butter.
You may wish to sprinkle sea salt or cacao nibs on top.
Keep in fridge or freezer and best to hide way at the back.