21 DSD Chocolate Almond Butter Cups
- Number of Servings: 12
Ingredients
Shell ingredients:* 1/4 cup melted coconut oil* 1/4 cup coconut butter* 1/2 cup unsweetened cocoa powder* 1 tablespoon almond butter* 1/2 tsp vanilla extractPinch of saltPinch of cinnamonFilling ingredients:3 tablespoons almond butter (or other nut butter but make sure there is no added sugar)1 tablespoon coconut oil
Here is another treat from the 21 day sugar detox book. I pretty much stuck close to the recipe, just added one extra tablespoon of almond butter to the ‘chocolate’ shell mixture.
What’s nice about these is they act like a treat and you feel like you are eating a Reese’s peanut butter cup, but they really aren’t that sweet. Think super dark chocolate with a hint of almond butter. And because of this you really don’t want to have more than one! Which is great, because if your anything like me – one is never enough!
There are two parts to this, the shell and the filling. Both really easy. If you have a regular muffin pan with liners, they make 6 but if you have a mini one, they make about 12.
Line your muffin pan with parchment liners.
Make sure your coconut oil and coconut butter are melted and add to a small bowl. Mix in the cocoa powder and spoon of almond butter until super smooth and creamy. Spoon about 1 small spoonful into each cup so the bottom is completely covered. Place in the freezer for about 10-15 minutes to set.
For the filling- mix the almond butter with melted coconut oil until smooth.
After the shells are hardened spoon about a teaspoon of the almond butter mixture into each cup. Mine were pretty liquidy so I put them back into the freezer to harden before I put the top layer on them. After they are nice and firm, spoon the remainder of the shell mixture on top. Freeze or refrigerate and enjoy as an after dinner treat!
Serving Size: 12 minicups
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHMANI.
What’s nice about these is they act like a treat and you feel like you are eating a Reese’s peanut butter cup, but they really aren’t that sweet. Think super dark chocolate with a hint of almond butter. And because of this you really don’t want to have more than one! Which is great, because if your anything like me – one is never enough!
There are two parts to this, the shell and the filling. Both really easy. If you have a regular muffin pan with liners, they make 6 but if you have a mini one, they make about 12.
Line your muffin pan with parchment liners.
Make sure your coconut oil and coconut butter are melted and add to a small bowl. Mix in the cocoa powder and spoon of almond butter until super smooth and creamy. Spoon about 1 small spoonful into each cup so the bottom is completely covered. Place in the freezer for about 10-15 minutes to set.
For the filling- mix the almond butter with melted coconut oil until smooth.
After the shells are hardened spoon about a teaspoon of the almond butter mixture into each cup. Mine were pretty liquidy so I put them back into the freezer to harden before I put the top layer on them. After they are nice and firm, spoon the remainder of the shell mixture on top. Freeze or refrigerate and enjoy as an after dinner treat!
Serving Size: 12 minicups
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHMANI.
Nutritional Info Amount Per Serving
- Calories: 117.9
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.9 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 2.4 g
- Protein: 1.3 g
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