I have the biggest sweet tooth ever, Most Mondays I claim i’m going to have a chocolate free week and I usually last till Tuesday, Wednesday If I’m lucky! Luckily for me I absolutely LOVE dark chocolate which as we all know is a superfood and full of great antioxidants, this however doesn’t mean eat a whole block daily – which trust me I could easily do, but in moderation dark chocolate is great for us.
These Nut butter cups have been my little sweet treat indulgence a few times a week for the last few months and Ive been playing around perfecting the recipe – they are now even better tasting than Reeces and once you make these they’ll become a household & party staple!
They are kept in the freezer which is great as they are out of sight mostly and they will keep for weeks/months although I guarantee they wont last that long, especially once hubby or kids get a taste of them!
Peanut and Almond butter is a great source of protein and dark chocolate is full of antioxidants, These are a great healthier alternative for your sweet cravings than anything store bought.
What you’ll need (Makes approx 24-30 Nut Cups)
1/2 cup organic smooth peanut butter (or homemade peanut butter If you have the time)
1 cup organic almond butter
2 tbsp coconut oil
2 tbsp honey
1 cup shredded coconut
pinch sea salt
3/4 cup 70% dark chocolate
Mini Cupcake wrappers
– Fill up 24 mini cupcake tins with the mini cupcake wrappers (If you don’t have the tray thats ok just use double mini wrappers so they hold the contents better)
– In a food processor or strong blender combine nut butters, honey, coconut oil, as much sea salt as desired and blend together
– Add the coconut and blend again quickly so all combined
– Melt the dark chocolate (I add a tsp of coconut oil to the chocolate when melting so the chocolate doesn’t burn)
– Spoon out approx 1 tsp of the nut butter mixture into each wrapper or until 3/4 way full
– Pour melted chocolate on top of the nut butter in each one and top with a raw almond and some more sea salt if desired
– Place trays or cups on a flat tray into the freezer to set
– Let them set for an hour or so then transfer into a ziplock bag for easy storage
– Keep them in the freezer, leave them for a minute or so after taking out of the freezer, peel back wrapper and enjoy!