Peanut butter cups were a favorite of mine for many years. This updated version uses very little sweetener and more wholesome/natural ingredients.
PREP TIME
40 minutes
COOKING TIME
Less than 5 minutes
YIELD
24 almond butter cups
FOR DARK SHELLS
2 tablespoons coconut oil, melted
2 tablespoons coconut butter,
coconut manna, or coconut cream concentrate, softened
1/4 cup unsweetened cocoa powder
1 teaspoon pure maple syrup
1/4 teaspoon pure vanilla extract
Pinch of sea salt
Pinch of cinnamon
FOR LIGHT SHELLS
3 tablespoons coconut oil, melted
3 tablespoons coconut butter or coconut manna (cream concentrate), softened
1 teaspoon pure maple syrup
1/4 teaspoon pure vanilla extract
Vanilla “flecks” from 1/2 a vanilla bean pod (to remove the vanilla “flecks” from the vanilla bean pod, slice it down the middle and scrape with the back of your knife)
1 tablespoon shredded coconut
FOR THE FILLING
3 tablespoons almond butter (or other nut butter)
1 tablespoon coconut oil
1 teaspoon pure maple syrup
Pinch of sea salt
CHANGE IT UP
Use walnut or pecan butter for the filling if you don’t want to use almond butter.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a medium-sized mixing bowl, whisk together all of the ingredients for the Dark Shells. In another medium-sized mixing bowl, whisk together all of the ingredients for the Light Shells.
Place paper liners in a 24-mini-muffin baking tin (or 2 12-muffin tins), and spoon a 1/8-inch layer (approximately 1 teaspoon) of the Dark Shell mixture in the bottom of 12 of the muffin spaces and the Light Shell mixture in the remaining 12.
Place the trays in the refrigerator or freezer to set/solidify. While the first layer of the shells is setting, combine all of the ingredients for the filling in a small mixing bowl. Next, place the filling mixture into a quart-sized plastic bag or a pastry bag. Snip a tiny corner off of the bag with scissors.
Take the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible. Once all of the shells have been filled, add the remaining Dark or Light Shell mixture until the filling is covered.
Place the tray back in the refrigerator or freezer to set, and serve cold or at room temperature.
