As a team whose collective nationality skews heavily on the North American side, chocolate-covered, nut butter cups are a symbol of our youth and a staple in the sweet-treat toolbox. If you’re anything like us, finding a healthy, dairy-free alternative has proven difficult – until now. These dark chocolate almond butter cups are not only plant-based, low in sugar and incredibly easy to make, but they taste incredible which – let’s be honest – trumps everything.
The easiest ever chocolate covered almond butter cups.
100g coconut oil or cacao butter
7 tbsp raw cacao
2 medjool dates
2 tbsp almond butter
2 tsp coconut oil
Melt 100g coconut oil or cacao butter over low heat & allow it to cool slightly. Add 7 tbsp raw cacao, 1 tbsp of maple syrup and whisk to combine. This is a very dark chocolate style taste – but we like the contrast with the sweet filling.
Fill mini muffin cups with a little of the chocolate mix (just enough to form a thin layer on the bottom) and then pop in the freezer to set.
Make the filling by mashing 2 large medjool dates with 2 tbsp almond butter, 1 tbsp water and 2 tsp coconut oil. Season with a pinch of salt.
After about 5 mins the chocolate will be set. Remove from freezer and put 1 tsp of the filling in each of the cups. Cover with remaining cacao mixture and return to the freezer to set for at least 30 minutes.