These Paleo almond butter cups are very easy to make. They are so delicious they won’t last long!
Remember those peanut butter cups everyone loved? Now you can make your own using almond butter instead and it’s so easy to make you’ll want to make them time and time again!
Today, I rarely eat chocolate, as a matter of fact, I rarely eat anything with added natural sugars. It’s funny how our tastes buds change. But occasionally, an event comes along like a birthday or a holiday when a little chocolate treat would be nice to bring. Or when you’re really craving some chocolate.
This is an extremely easy recipe to make and it uses only natural ingredients. The hardest part of this recipe is the waiting while it hardens up. Believe me, it is worth the wait, you may even want to double the recipe if it’s for a party. – I don’t like making very much at one time because I don’t want the temptation of eating too many at once. 😊
Heat the coconut oil and almond butter in a small saucepan. This will help the almond butter to become very smooth. If you have a high speed blender you can make your own almond butter or you can purchase some at the store, this is the brand I usually buy. You can use smooth or crunchy almond butter depending on your preference. I use crunchy since that’s what my son likes. Once the almond butter has melted remove it from the heat. (Don’t bring to a boil.)
Stir in the cacao powder, honey or maple syrup, and vanilla extract. Make sure you use a high-quality cacao powder, this is the brand I like to use. Once its thoroughly mixed pour chocolate into mini baking cup holders.
Now comes the hard part – the waiting. The chocolate will need to set in the refrigerator for at least an hour or two, so make sure you plan ahead. If you’re in a big hurry you can put them in the freezer. (Be aware: they do melt quicker than store-bought peanut butter cups because they are missing the synthetic preservative ingredient for a longer shelf life.)
- 1/4 cup coconut oil
- 1/4 cup raw almond butter
- 1/8 cup raw honey or maple syrup
- 1/4 cup cacao powder
- 1/4 teaspoon vanilla extract
- Melt coconut oil and almond butter in a small sauce pan over medium heat and stir. Once almond butter is “melted” remove from heat.
- Continue to stir, add vanilla extract and honey or maple syrup, and cacao powder.
- Once it’s well blended fill mini baking cups with the chocolate and place in refrigerator or freezer until firm.
- The refrigerator can take up to two hours to thoroughly set. The freezer is ready in less than one hour.