I first fell in love with Reeces peanut butter cups when I went to New York, oh, about a million years ago. To keep my love affair alive, I first made them for a party and they were pretty great.
But even better than those, are the newly improved almond butter version. May I present heaven in a mouthful – chocolate almond butter cups.
Last week I shared how to make your own homemade almond butter and wasn’t it easy peasy? This week, it’s time to roll up your sleeves and prepare to get your hands covered in chocolate. Who’s with me?
This will make about a dozen very small butter cups.
3/4 x block of dark chocolate (I used Whittakers Dark Ghana 72% Cocoa)
1 cup almond butter (homemade if poss)
1/4 cup icing sugar sifted
1/4 tsp rock salt
Line up 12x very small cupcake liners on a tray (foil is best but paper is fine).
Melt chocolate in a metal bowl over a saucepan of simmering water making sure the water doesn’t touch the bowl. Keep stirring until complete smooth and melted.
Using a clean brush, brush the inside of each cupcake liner until the inner is completely covered in a layer of chocolate. Place in the fridge to set for 20 minutes or so.
While the chocolate coated liners are setting, combine the almond butter with the icing sugar and salt. Take out the set cupcake liners from the fridge and using a spoon scoop out the almond mixture and fill until the liners are 3/4 full. With the remaining melted chocolate (heat again if starting to set) use a spoon to gently fill the cupcake liners to the top.
Set in the fridge for about an hour or so. Remove from the fridge and try not to eat them all in one go.