Next time you’re craving cheap Halloween candy, you should eat an apple slice sprinkled with cinnamon instead. Right? Okay, no.
If you’re anything like us, that fruit bowl doesn’t stand a fighting chance against our raging Halloween urges. We’re incredibly grateful for what we call the ‘whole food’ movement in nutrition that focuses on making whole, nutrient-dense, fake-ingredient free versions of the junk we’ve come to love. This refined sugar free and nutrition-rich version of chocolate cups from integrative nutritionist Jennie Miremadi is just what we need this time of year.
While there are a million possible flavor variations to play with (did someone say tahini, coffee and cream?) the classic combo below is our all-time fave. We’ll definitely be whipping up a massive batch of chocolate almond butter cups in honor of Halloween weekend, but the jury’s still out on whether we’ll be sharing or not. Maybe you should just go ahead and make your own…
Chocolate Almond Butter Cups
makes 8 – 10 mini cups
4 oz unsweetened, vegan dark chocolate, broken into pieces
2 Tbsp coconut oil
1/2 cup almond butter
maple syrup and/or stevia to taste
pinch of sea salt
mini paper cups
Melt chocolate, coconut oil, and sweetener(s) of choice to taste in double boiler over low heat, whisking continuously until melted and combined. Taste chocolate mixture and adjust sweetness based on preference. Remove from stove and let cool slightly.
In a separate bowl, combine almond butter, sweetener and salt. Taste and adjust sweetness as desired.
Pour chocolate mixture into mini paper cups, filling each paper cup just 1/4 of the way up. Put paper cups in freezer and freeze to set, about 2-3 minutes.
Once chocolate mixture is frozen, remove cups from freezer use a large melon baller to scoop out a heaping spoonful of almond butter mixture and place on top of frozen chocolate.
Cover almond butter with chocolate mixture and fill to just below the top of the paper cup. Place in freezer for 10-15 minutes or until set. Serve and enjoy!