Firm dark chocolate on the outside and creamy, sweet peanut butter and coconut sugar on the inside. Lots of love went into these 3 Ingredient Chocolate Almond Butter Cups as well. They are so easy to make and inspired my son Roman's love for Reese's.
Halloween just happened a few days ago and my middle child, Roman, was devouring the Reese's peanut butter cups. It reminded me of when I was a kid - those were always my favorite! But since those little buggers are filled with dairy and other bad ingredients, I don't indulge in them anymore.
So, I took it upon myself to make my own healthy dark chocolate cups filled with healthy almond butter, coconut sugar and lots of love. Roman's vs Reese's is Almond vs Peanut. Dark vs Milk. These are so simple, only 3 ingredients, and very easy to make.
Note: Roman even took some of these cups to the movies with him last night.
Why Kids Love 3 Ingredient Chocolate Almond Butter Cups
- The recipe is so easy to make with only 3 ingredients.
- One of the ingredients is CHOCOLATE.
- Kids feel like professionals in the kitchen while making them.
- There aren't too many things you could do to screw in the process.
- They look super gourmet and fancy; the kids are so proud of themselves when the are done.
Why Parents Love 3 Ingredient Chocolate Almond Butter Cups
- They don't cost too much to make either. Just $4.00 for 7 or 8 cups. Idea: Maybe instead of a lemonade stand, the kids could have a Peanut Butter Cup Stand. They each sell for $2.
- There is no gluten or dairy.
- They are sweetened with coconut sugar.
- Almond butter is a great high protein snack for the kids.
- No added oils or butter.
So have fun. Enjoy the process and the indulgence. And don't forget to let me know how they turned out...
3 Ingredients
More Healthy Chocolate Snacks:
- KIDS VEGAN CHOCOLATE BANANA MUFFINS
- THE PERFECT {UBER HEALTHY} CHOCOLATE CHIP COOKIE
- COCO HAZE SUPERFOOD TRUFFLES
ROMAN'S CHOCOLATE ALMOND BUTTER CUPS RECIPE
Ingredients
- 1 bag Dark chocolate chips
- ¼ cup Ripple's half and half (dairy-free & optional)
- ⅓ cup Almond butter
- 2 tablespoon Coconut sugar
Instructions
- Place the dark chocolate chips in a large glass mixing bowl. Place that mixing bowl over a saucepan filled ⅓ of the way with water. This will act as a double boiler and slowly/nicely melt your chocolate chips.
- Turn oven onto medium-low heat heat. Using a wooden spoon or spatula, gently stir and fold the chips to help the process along.
- When the chocolate chips have melted completely, you'll want to add the half and half (optional step). I like this step because it gives the dark chocolate a little creamier texture but it's not required.
- In a separate bowl mix the almond butter and coconut sugar until thoroughly combined. Set aside.
- Line a cupcake pan with paper baking cups (aka muffin liners).
- When the chocolate has completely melted and texture is smooth, using a spoon dollop a teaspoon of the chocolate into the bottom of the paper cups.
- Using your hands, flatten the almond butter mixture into silver dollar size circles. Place one in each of the cups, on top of the melted chocolate.
- When that step is finished, cover the almond butter mixture completely with more melted chocolate.
- Put the cupcake tray into the fridge for at least 2 hours before serving. Enjoy!
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