ROMAN'S CHOCOLATE ALMOND BUTTER CUPS RECIPE
A Reese's Peanut Butter Cup Recipe remade for the clean eating, peanut and dairy-free individuals.
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!