Better Than Reese's Salted Claire's Goodness Almond Butter CupsMove over Reese's, there's a new nut butter cup in town! It tastes 10x better but is much lower in sugar and skips the processed junk with just a few simple ingredients.
The best word to describe these Salted Almond Butter Cups is decadent. Rich, dark chocolate combines with the creamy texture and salty sweet taste of Claire's Goodness almond butter to create the perfect treat! Top with a hint of extra sea salt for that next level salted taste ;)
These are a favorite with the adults and the kids!
Prep Time: 15 minutes
Chill Time: 60 minutes
Makes: 8 pieces
Gluten Free, Paleo, Vegan
- 3/4 Cup Dark Chocolate Chips or Chopped Bar (The darker the better for less sugar - I use Pascha 85% Cacao allergen free organic chocolate; I have tried it with Lily's stevia sweetened chips and it tastes good but the chocolate doesn't hold up as well)
- 1 Tbsp Coconut Oil
- 8 Tbsp Claire's Goodness Almond Butter
- Course Ground Sea Salt or Sea Salt Flakes
- Crushed Almonds
Place almond butter in the freezer. Place 8 cupcake liners in a cupcake pan.
Melt dark chocolate and coconut oil in a saucepan over low heat until liquid, stirring to combine. Will take 2-3 minutes. Remove from heat. Use 1 tsp to coat the bottom of each cupcake liner, using the back of the tablespoon to push it about 1/2 inch up the sides, then freeze for 5-10 minutes to set.
Remove cupcake liners and almond butter from freezer, chocolate disc should be solid. Spoon a tablespoon of Claire's Goodness almond butter into the middle of each chocolate disc, being careful not to let it touch the sides of the liner.
Reheat remaining dark chocolate. Pour 1/2 tbsp over the top of each almond butter filling, spreading to fully cover the sides. Sprinkle sea salt and crushed almonds on top if desired. Place in freezer 45-50 minutes to harden then enjoy! Store in the fridge or freezer.
Serving Size: 1 piece
Saturated Fat: 6.7g
Added Sugar: 3.75g