Nutty Butter Cups
    Servings
    12
    Servings
    12
    Ingredients
    • 12 candy paper or mini muffin liners
    • 8ounces dark chocolatesugar free and dairy free
    • 1/4cup almond butteror seed butter, no stir
    • 2tablespoons coconut oil(optional)
    Instructions
    1. Line a mini muffin pan with candy paper or mini muffin liners. Standard muffin liners will be too large.
    2. In a microwave-safe bowl, put about 2 1⁄2 ounces of the chocolate and coconut oil if desired. If using chocolate bars, break into pieces. Coconut oil is not necessary, but it will give you a bit of grace, guaranteeing you don’t burn your chocolate, and that you get smooth, creamy sauce every time. Heat chocolate in 20- to 30-second intervals, stirring each time. Heat until the chocolate is completely melted and smooth, being careful not to burn it. If you prefer heating chocolate over the stove, either heat over low heat using a double boiler, or use a small pot and stir constantly so the chocolate doesn’t burn.
    3. When chocolate is liquefied, spoon about 1⁄2 teaspoon of the chocolate mix into each candy paper, just enough to cover the bottom of the paper.
    4. Put tray in the freezer for about 5 minutes so chocolate hardens.
    5. While chocolate is cooling in the freezer, melt remaining chocolate (and coconut oil if desired).
    6. Remove tray from freezer. Drop about 1⁄2 teaspoon–size balls of nut butter in the middle of each cup, on top of the hardened chocolate base. Press lightly to flatten the ball so that the nut butter doesn’t protrude over the top of the cup, but don’t smash it down. The nut butter should remain in the center and not bleed out the edges of the chocolate base.
    7. Spoon remaining chocolate mixture into each cup, covering the nut butter completely. Be sure you get the sauce around the sides. If necessary, flatten the top and smooth over with chocolate. If chocolate doesn’t surround the sides of the nut butter, the nut butter will show through, and the cups will fall apart.
    8. Freeze for about 15 minutes before serving.
    Recipe Notes

    Be sure you use a firm “no-stir” brand of almond butter or seed butter. Most other nut butters are oily and separate. If it is too oily, it will bleed through the chocolate and cause the cups to fall apart. Also, keeping the cups small will make them easier to work with.

     

    Chocolate Omni Protein Powder
    Chocolate vegan protein that’s sugar free, gluten free, and offers 22 grams of protein for only 130 calories! Get 21% OFF with code TANA21

     

    Check out these variations, plus Brain Warrior tips.

     

    Try my Chocolate Cashew Energy Balls.

     

     

    Print Recipe
    Nutty Butter Cups
    Votes: 6
    Rating: 4
    You:
    Rate this recipe!
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    Servings
    Ingredients
    • 12 candy paper or mini muffin liners
    • 8 ounces dark chocolate sugar free and dairy free
    • 1/4 cup almond butter or seed butter, no stir
    • 2 tablespoons coconut oil (optional)
    Servings
    Ingredients
    • 12 candy paper or mini muffin liners
    • 8 ounces dark chocolate sugar free and dairy free
    • 1/4 cup almond butter or seed butter, no stir
    • 2 tablespoons coconut oil (optional)
    Votes: 6
    Rating: 4
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Line a mini muffin pan with candy paper or mini muffin liners. Standard muffin liners will be too large.
    2. In a microwave-safe bowl, put about 2 1⁄2 ounces of the chocolate and coconut oil if desired. If using chocolate bars, break into pieces. Coconut oil is not necessary, but it will give you a bit of grace, guaranteeing you don’t burn your chocolate, and that you get smooth, creamy sauce every time. Heat chocolate in 20- to 30-second intervals, stirring each time. Heat until the chocolate is completely melted and smooth, being careful not to burn it. If you prefer heating chocolate over the stove, either heat over low heat using a double boiler, or use a small pot and stir constantly so the chocolate doesn’t burn.
    3. When chocolate is liquefied, spoon about 1⁄2 teaspoon of the chocolate mix into each candy paper, just enough to cover the bottom of the paper.
    4. Put tray in the freezer for about 5 minutes so chocolate hardens.
    5. While chocolate is cooling in the freezer, melt remaining chocolate (and coconut oil if desired).
    6. Remove tray from freezer. Drop about 1⁄2 teaspoon–size balls of nut butter in the middle of each cup, on top of the hardened chocolate base. Press lightly to flatten the ball so that the nut butter doesn’t protrude over the top of the cup, but don’t smash it down. The nut butter should remain in the center and not bleed out the edges of the chocolate base.
    7. Spoon remaining chocolate mixture into each cup, covering the nut butter completely. Be sure you get the sauce around the sides. If necessary, flatten the top and smooth over with chocolate. If chocolate doesn’t surround the sides of the nut butter, the nut butter will show through, and the cups will fall apart.
    8. Freeze for about 15 minutes before serving.
    Recipe Notes

    Be sure you use a firm “no-stir” brand of almond butter or seed butter. Most other nut butters are oily and separate. If it is too oily, it will bleed through the chocolate and cause the cups to fall apart. Also, keeping the cups small will make them easier to work with.

     

    Chocolate Omni Protein Powder
    Chocolate vegan protein that’s sugar free, gluten free, and offers 22 grams of protein for only 130 calories! Get 21% OFF with code TANA21

     

    Check out these variations, plus Brain Warrior tips.

     

    Try my Chocolate Cashew Energy Balls.