These delicious little goodies are a play off of Reese’s Peanut Butter Cups (which were one of my favorite candies). I have made them twice this week and found out it is important to get chocolate up the sides of the little cups–otherwise your almond butter filling will squish out everywhere when you eat them! (They will still taste incredible–they’ll just be messy.) Unfortunately, my recipe for Homemade Dark Chocolate Chips does not work for these. They don’t “re-melt” very well.
Dark Chocolate Almond Butter Cups
Yield: 16-18 cups
1/2 cup almond butter
1/8 tsp. salt
1 Tbsp arrowroot
1 tsp. vanilla
1 cup store-bought dark chocolate chips (divided)
1. Melt 1/2 cup dark chocolate chips in a double boiler. Line a mini-muffin pan with 16-18 mini-muffin papers.
2. Brush bottoms and at least half-way up the sides of mini-muffin papers with a basting brush. Put in fridge.
3. Mix together almond butter, salt, arrowroot and vanilla together in a bowl.
4. Take mini-muffin pan out of fridge and divide almond butter mixture evenly among cups.
5. Melt remaining 1/2 cup of chocolate chips in double boiler.
6. Spoon chocolate on top of almond butter mixture and spread to cover completely.
7. Return to fridge until chocolate hardens. Store in fridge in a container. Enjoy!
*The very first batch I made into 12 cups–boy were they rich! The second batch I made into 16 cups and the third batch I made into 20 cups…so it just depends on how much chocolate and almond butter you want per cup.
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