This recipe puts a healthy spin on a childhood favorite, peanut butter cups. I replaced peanut butter with raw almond butter and mixed in a cocoa superfood green juice powder for added nutrients.  These sweets are great to eat anytime of year, but adding edible flowers to the top, makes them particularly "spring-esque".  

I used Aloha's daily good chocolate flavored superfood powder which you can find here. I particularly love it because it is vegan, non-GMO, doesn't include artificial flavors or sweeteners and worked very well with the almond butter. Aloha's blog, Aloha Magazine, is also a fantastic resource for expert advice on healthy recipes and wellness tips.

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DARK CHOCOLATE AND ALMOND BUTTER CUPS  // makes 12

by brunchpants

prep time: 20 minutes // cook time: 15 minutes // TOTAL TIME: 35 minutes

 

INGREDIENTS:

  • dark chocolate chips
  • 1 pack - aloha cocoa superfood powder
  • crunchy almond butter
  • maple syrup
  • edible flowers ( optional )
  • 1 cup water
  • 12 - 1" silicone baking cups

METHOD:

  1. Mix almond butter, maple syrup and Aloha cocoa superfood until well blended.  Set Aside. 

  2. Fill a small saucepan with water and place a glass bowl on top of the sauce pan

  3. On a half-size baking tray, layout your silicone baking cups. Set Aside.

  4. Fill the glass bowl with the chocolate chips.

  5. Over low heat, bring the water to simmer, gently melting the chocolate, making sure to constantly stir. 

  6. With a small spoon, place a dap of melted chocolate at the bottom of your baking cup.

  7. Use a chopstick or toothpick to spread out the chocolate on the bottom so it doesn't sit too high in the baking cup.

  8. Place the baking cups with the chocolate in the fridge for a few minutes to chill.

  9. Take 1 tsp. of almond butter and roll into a flattened balls. Repeat this 12 times.

  10. Place the rolled almond butter into the silicone cups on centered on top of the chocolate drops

  11. Fill a gallon size ziploc bag with the remainder of the chocolate and when ready to fill the chocolate cups, snip a small corner ( about 1/8" ) off one of the corners.

  12. Fill the chocolate cups, making sure to cover the almond butter completely with chocolate.

  13. Tap the sides of the baking sheet to level out the melted chocolate, creating a smooth even surface.

  14. Place an edible flower on top of each chocolate cup.

  15. Place the chocolate cups in the fridge to set for about 10 minutes or until chocolate is firm.

 

 

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