Well, they’re as healthy as home-made Reese’s peanut butter cups can be.
I use organic and natural ingredients in my desserts, so I maintain that as they are not processed, they count as one of my daily meals and legitimately go towards the nutrients required in my recommended daily intake!
And, they’re ridiculously easy to make.
Chocolate craving at home in Toronto and it’s minus 30 outside? No need to run to the store when you can whip them up at home.
1/2 cup of almond butter. You can use any nut butter here, including peanut butter, but almond is my favourite. If you’re going to use peanut butter, get the natural kind without hydrogenated oil – that stuff is BAD for you.
2x 2/3 of a cup of raw organic cacao powder. I use Navitas Naturals. It’s raw, organic, non-GMO, and free-trade. It’s practically a healthfood!
2 x 1/4 cup of coconut oil. This can be hard to measure as coconut oil is soft, but solid when you get it in a jar, so you need to melt it. See steps below for instructions.
3x 2 tbsp of maple syrup, and an extra tbsp for the almond butter filling.
Pinch of salt. I use lemon salt, but plain is fine.
1 tbsp of inactive yeast.
1tbsp of almond milk. If you prefer dark chocolate, make it without almond milk. If you want more of a “Reese’s” flavour, almond milk helps.
Cupcake liners and a sturdy tray for the freezer steps.
Two mixing bowls.
1. You need two batches of the chocolate, and one of the nut butter mix. It’s easiest to make a chocolate batch, then a nut batch, then the other chocolate batch, as per the layers in your almond butter cup.
2. First chocolate batch: On low heat in a saucepan, melt enough coconut oil so that you have 1/3 of a cup when it’s in liquid form. This can be tricky to measure, as mentioned above. The coconut oil is soft, but solid when you get it. So start with melting small amounts if you’re uncertain.
3. Transfer the liquid coconut oil to a mixing bowl.
4. Sift in 2/3 of a cup of raw cacao powder. Mix this in with a whisk until it’s smooth and glossy looking.
5. Add 2 tbsps of maple syrup and whisk in. If you prefer stevia or agave nectar, you could use these instead. If you aren’t a vegan, you could also use honey.
6. At this stage, if it’s not as runny as you’d like it to be (or too runny!), you can add more cacao powder or coconut oil.
7. Add a small dash of almond milk. This mellows out the dark chocolate flavour. But if you go too heavy-handed with it, it can solidify your chocolate mixture and you’ll need to put the mixing bowl on a saucepan of boiling water to melt it down again.
8. Tip this chocolate mix into your cupcake liners. Mine made about 20, but you can make as little or as many as you like depending on how big your cupcake liners are, and on how dense and heavy you want your chocolate layers to be. Because you’re doing the chocolate layers in two separate batches, you don’t need to worry about keeping enough chocolate mix for the last layer.
9. Stick these on a tray and put them in the freezer to set, for about 10-15 minutes.
10. Nut butter section! This is easy. Scoop your nut butter into a mixing bowl, mix in your salt, your inactive yeast, and maple syrup (or sweetener of your choice). Once it’s nicely incorporated, spoon the mixture evenly between your cupcake liners.
10. Whack these back in the freezer on your tray for about 1/2 an hour.
11. Repeat steps 1-9, and you have almond butter cups!
Makes about 15 to 20 small cupcake liners.
You can connect with South Nomad, Jessica over at Google.