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Dark Chocolate Almond Butter Cups

 

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

Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups

by Meghan Telpner

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)

Instructions

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.

51 Responses to “Dark Chocolate Almond Butter Cups”

  1. Aly said…
    Wow, I am late to the game - these look amazing! Any tips on where to find arrowroot / tapioca flour? Can it be substituted with a different type? Thanks!
    • Meghan Telpner said…
      Yeah- ground coconut works... you just need something to thicken the almond butter a little. And those flours can be found at most health food stores.
  2. [...] her making love in the kitchen blog here: http://meghantelpner.com/2010/02/18/chocolate-is-to-love/ Like this:LikeBe the first to like this post. This entry was posted in Uncategorized. Bookmark [...]
  3. Celeste said…
    Hmm.. if I don't have arrowroot or tapioca flour, can I sub in some Maca? like 1 tbsp? Looks yummy!!!
    • Meghan Telpner said…
      Try dried coconut- purpose is to thicken up. Maca wouldn't work out too well! Good luck, let us know how it goes.
  4. Ryan said…
    Hi, what kind size bars are we talking about? Do you have the grams or cup size? Also with using coco flour what do advise to thicken n could vanilla protein powder b added in 2?
    • Ryan said…
      What size Choc bars? Your reply didn't answer question Thanks
  5. Lisa27 said…
    What size chocolate bars do you use? I used 100g and found I only had enough chocolate for 6 (delicious!) cups. Oh yes, and I was out of almond butter. Rather than making more, I decided to use cashew butter. Oh. My. Heaven.
  6. Nathalie said…
    These are amazing, I didn't have any chocolate bars so I used cocoa butter, raw dark cocoa powder, raw honey, and vanilla to make the chocolate. Wow the texture was kind like "Icy Squares" the way they melt in your mouth. They are so good right out of the freezer, also helps slows you down. :)
  7. […] By Meghan Telpner […]
  8. Wanda said…
    I just read your article on bee pollen. Have you tried incorporating bee pollen into this recipe? I recently tried homemade raw chocolate with bee pollen. It was quite nice, so thought it might work well with this recipe.
  9. […] Almond Butter Cups Recipe […]
  10. Vin said…
    Hey, awesome recipe, but I was wondering if i could add almond milk to the dark chocolate to make it creamier sort of like milk chocolate, to make it taste sweeter and keep the carb count low, so do you think this is a good idea?

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