Dark chocolate almond butter cups

I'm sure many of you have already seen this on Pinterest and Instagram, I had to try it for myself to see how it actually tastes and I am so happy I did. It's just melt in your mouth goodness. The key to making the best delicious tasting almond butter cups, is to use a very fine quality dark chocolate, I have used Lindt , it contains 70 percent of pure cocoa goodness. Most of the dark chocolate chips do contain sugar, always check the ingredients and compare before buying, remember it might be a bit expensive, but that's what you pay for quality and good health ;) If you are a lover of dark chocolate like me then feel to use even 90 percent dark chocolate. 

It's so easy to make and only requires very few ingredients. I have used Coconut Almond butter which already contains sweetener like agave nectar, so there was no need for me to add more, but if you are using plain peanut butter then you can add sweetener of your choice like honey, maple syrup or agave nectar.

Break the chocolate into pieces, add the coconut oil into a glass bowl and use a double boiler method, melt the chocolate and coconut oil together. 

Place cup cake liners into a cupcake tray and slowly add about a tbsp into each cup. Pop it into the freezer for 30 mins.

  Dark chocolate almond butter cups

Prep Time: 20 mins to prepare, 1 hour to set Servings: Makes 12 INGREDIENTS 200 grams fine quality 70 % dark chocolate or dark chocolate chips (use vegan chocolate chips for vegan option) 1/4 cup about 65 grams coconut almond butter Or 65 grams smooth peanut butter and 1 big tbsp of honey or maple syrup or agave nectar. 1 big tbsp of organic coconut oil

Prep Time:

20 mins to prepare, 1 hour to set

Servings:

Makes 12

INGREDIENTS

• 200 grams fine quality 70 % dark chocolate or dark chocolate chips (use vegan chocolate chips for vegan option)
• 1/4 cup about 65 grams coconut almond butter Or 65 grams smooth peanut butter and 1 big tbsp of honey or maple syrup or agave nectar.
• 1 big tbsp of organic coconut oil

instructions

• Break the chocolate into pieces, add the coconut oil into a glass bowl, melt using a double boiler method.
• If using smooth peanut butter, add the peanut butter and sweetener of choice into a microwave safe bowl and melt in 30 secs intervals, for a min on medium low, stirring in between (each microwave is different, so keep an eye and don't burn it)
• Place cup cake liners into a cupcake tray and slowly add about a tbsp of melted chocolate mixture into each cup.
• Pop it into the freezer for 30 mins.
• Add about a tablespoon of coconut almond butter into each up.
• Add the rest of the melted chocolate on top of the coconut almond butter and return to the freezer for another 30 mins or until set.
• Remove the liners slowly and enjoy!