Double Chocolate Almond Butter Cups!

Double Chocolate Almond Butter Cups!

Halloween has just come and gone. We all have our favorites, right? Some of us like the junky stuff like candy corns (I do 😊) and some of us like the sour stuff and others like the “good stuff” like Snickers and 3 Musketeers Bars (my old favorite, especially frozen).

I think what almost everyone can agree on is that we LOVE Reese’s Peanut Butter Cups. What could be better than sweet chocolate mixed with the saltiness of the peanuts?  Unless you have a peanut allergy and can’t eat them, you know what I mean!

Well, it’s always nice to find an alternative to the “good stuff” that doesn’t have the added things we don’t want. 

I have just found a delicious substitute recipe for peanut butter cups and I mean, this is a killer recipe!

I got this from the Bee Keeper Natural weekly blog last week: www.beekeepernatural.com.  Super easy to make and soooo delicious.

Enjoy!

Ingredients

2 bars of your favorite dark/unsweetened chocolate (I use Lindt brand, easy to find in the grocery.  1 bar that was 90% and one was 95%)

¾ cup almond butter

¼ cup Superfood Cacao Honey (you can purchase from Bee Keeper Natural online.  I added 3 tablespoons of pure Organic Cacao powder to my locally harvested honey)

Flake salt

12 cupcake liners (I used mini cupcake liners and made 24. This made a smaller, bite size treat but if you prefer the bigger one, go for it)

Directions
1. Gently melt the chocolate in the microwave or over a double broiler. Once melted, spoon a tablespoon of melted chocolate into the bottom of the each cupcake liner. Swirl the chocolate around so a thin layer covers the bottom and a little way up the sides.

2. In a separate bowl, mix the almond butter with the Cacao Honey and a pinch of flake salt, to taste.

3. Take a spoonful of the almond butter mixture, flatten into a thin patty, and place into the chocolate covered cupcake liner.  I used a ½ teaspoon for each cup and just dropped it in gently.

4. Spoon a layer of melted chocolate on top until completely covered.

5. Let cups set in the fridge for at least an hour.

6. Sprinkle top with more flake salt, peel off the paper and enjoy the wholesome cacao goodness!