These aren't your average peanut butter cups. These are almond butter cups and to me, they are so much better (you can use peanut!) It might seem like a lot of salt but, salt brings out the flavour of nuts, and anything really. If you are serving these to kids you can dial it back a bit to 1/2 tsp. Forget the almond flour, coconut flour etc that you usually see in homemade peanut butter cups center. Honey is all you need to "seize" up the nut butter and make for a luscious, flavourful, and not pasty filling. I suggest doubling the recipe to keep extras tucked away in the freezer for whenever the craving hits for one of these highly addictive but healthyish treats!!!
Serves 6 very large cups
Prep: 15 min
Cook: 30 min (freeze time)
Total: 45 min
8oz/228g chocolate of choice (dark, milk, bittersweet or a mix)
1 tsp coconut oil
1/2 cup smooth, drippy all natural almond butter (or nut butter of choice)
2 tbsp honey
3/4 tsp sea salt
1/2 tsp vanilla, optional
flaky salt for garnish, optional
Prepare a muffin tray with 6 liners, or more if you want to make these smaller.
In a large mixing bowl add almond butter butter, honey, salt and vanilla (if using). Mix well and form into 6 balls. Flatten each ball with the palm of your hand to make a disc shape. Set aside.
In a double boiler melt chocolate with coconut oil.
Pour about 2 heaping tbsp of chocolate into each muffin liner. Place peanut butter disc on top. Pour remaining chocolate over each cup evenly.
Place in freezer to allow to set for about 30 minutes.
Sub any nut butter for almond butter, I love peanut and cashew. For nut free try tahini or sunflower seed.
I like to keep these in the freezer, but if you like your filling softer, keep in the fridge or allow to sit at room temp for 10 mins before eating.
To make completely vegan use maple instead of honey and all dark chocolate.