Nutty Dark Chocolate Almond Butter Cups
Almond Butter Cups and Alternative Sweeteners
These almond butter cups are a low carb lifestyler’s answered prayer. In times past low carb was very tough going. There really was no such thing as alternative sweeteners other than Sweet and Low. The little pink packet with its distinctive after taste. It was never really suitable as a culinary staple for sweetening baked goods and treats. Back then low carb meant endless deprivation when it came to sweet treats or baked goods of any kind. Well that’s not a problem anymore. Today sugar alcohols and stevia have opened up a world of possibilities for someone maintaining a low carb lifestyle.
An Almond Butter Cup Reinvented
These wonderfully delicious almond butter cups are another sweet treat where I use Lily’s Dark Chocolate Bar sweetened with Stevia and Erythritol. The idea of a peanut butter cup is nothing new. Here I use almond butter instead of the usual peanut butter. With these I wanted something special that was both sweet and savory with some sort of textural element added. This is my version with a WOW factor.
To elevate the flavor profile of the chocolate I added a little espresso powder which helps the chocolate bloom as it slowly melts in your mouth. The savory element comes from Maldon Sea Salt Flakes. It’s a finishing salt that in my opinion has no equal. The flavor it imparts is sublime and it will satisfy your taste buds like no other as it mingles seamlessly with the almond butter, dark chocolate and espresso. The texture which if you follow my recipes, you know I can’t live without, comes from the addition of chopped almonds set into the chocolate while it’s still warm. The result is pure perfection.
What You’ll Need To Make This Super Easy
If you plan on making these little marvels you will save yourself a lot of time and trouble by purchasing a plastic or silicone candy mold. The molds are available online, at Michael’s, as well as at Hobby Lobby. The really are worth the couple of bucks you’ll end up spending. I have made these using paper candy wrappers and that to me is just setting yourself up for frustration. A candy mold makes these easy to pop in and out of the freezer and the almond cups pop right out when the urge to indulge is upon you. I hope you enjoy this little treat as much I did creating them. From my kitchen to yours, happy low carbing.
Nutty Dark Chocolate Almond Butter Cups
The idea of a peanut butter cup is nothing new. Here I use almond butter instead of the usual peanut butter. I wanted something special that was both sweet and savory with some sort of textural element added. The result is pure perfection.
10 Minutes to melt the Chocolate.
Start by adding water to a small sauce pan and heating it up to boiling.
Roughly chop your chocolate and put it into a heatproof container (I use a small pyrex measuring cup) along with the coconut oil and espresso powder. Turn off the heat and place your container in the hot water and allow the chocolate to melt. Stir it until the chocolate has melted and it has a smooth, runny consistency.
While your chocolate is melting. Mix the almond butter, the Pyure or Swerve and the vanilla in a small mixing container. It should form a very thick paste. Using a one teaspoon scoop measure out some of the almond butter and with the palms of your hands form into 6 individual balls. You will have a little of the almond butter left over. It makes a delicious little snack all on its own.
After the chocolate melts and has a runny consistency use a spoon to transfer a bit the chocolate to your candy mold. Make sure you use just enough to cover the bottom of the candy mold. You can help the chocolate along with your spoon. When your done pop the mold into the freezer for about 5 minutes to set the chocolate.
Remove your candy mold from the freezer. The chocolate is now ready for your almond butter. Place one ball into each cup and press down each ball with your finger to level them out into a thin wafer. Leave a hairline space between the candy mold and almond butter.
When your done spoon the rest of your chocolate over the almond butter. The hairline space will seal and enclose your almond butter. while the chocolate is still wet, sprinkle your almonds followed by the sea salt flakes over your almost finished almond butter cups. When your done, pop in the freezer again for about 5 minutes to set the chocolate.
When they're set you can transfer them to the refrigerator until you decide to indulge and enjoy them. From my kitchen to yours, happy low carbing.
Nutrition Facts: Calculated using My Fitness Pal
Servings: 1.0 of 6.0
Calories 132, Fat 12g, Cholesterol 2mg, Sodium 388mg, Potassium 1mg, Total Carbohydrates 10g, Fiber 8g, Sugars 1g, Protein 3g, Net Carbs 2g