Three months later and my homemade Easy Mini Peanut Butter Cups recipe is still one of the most visited recipes on the blog. So, while everyone is trying to limit sweets this month because they over did it during the holidays, I figured that making another version of the most popular recipe might get you all making sweet things again. Even though these are pretty healthy for a small sweet!
These homemade Dark Chocolate Sea Salt Almond Butter Cups are just like my peanut butter cups but I have used almond butter and honey and topped them with sea salt. With only 7 ingredients, they are a healthier option for when your sweet tooth strikes. I made these with dark chocolate, but you could also use milk chocolate. They would be really good either way, so you can use whatever you have on hand. One of my favorite things about this kind of recipe is that these are a candy that will last for weeks in the fridge or freezer. But, if you're trying to cut back on sweets or loose a few pounds because you had a couple too many servings of your favorite holiday dish - yes, I've been there - then something like this is exactly what I need. As I still need a sweet fix, but if it's smaller and totally worth it then I don't feel like I'm missing out. Find the recipe for these Dark Chocolate Sea Salt Almond Butter Cups below.
Dark Chocolate Sea Salt Almond Butter Cups
510 grams (18 ounces) organic dark chocolate, finely chopped
142 grams (1 cup) organic powdered sugar, sifted
1/2 stick (57 grams) organic salted butter, softened
32 grams (2 tablespoons) organic almond butter
14 grams (2 teaspoons) organic raw honey
1/2 teaspoon organic vanilla extract
2 teaspoons water
Coarse sea salt, for topping
Line a cupcake pan with liners.
Using a double boiler, add all of the chocolate.
While the chocolate is melting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, almond butter, honey, vanilla extract, and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.
Once the chocolate is melted, remove from the heat. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle or piping bag for easier filling. I actually used a Pyrex glass measuring up that has a spout. Add a small amount of chocolate into the bottom of each liner. Place the tray in the freezer for about 5 minutes to harden the chocolate.
Remove from the freezer, and pipe a small dollop of almond butter filling into each liner. Leaving room around the sides for chocolate to coat it, otherwise you'll see almond butter filling when you unwrap the cups. Transfer back to the freezer for about 5 minutes. Remove from the freezer and add the remaining chocolate into each liner. Keep in mind, you won't be filling the liners all the way to the top, they should be about 3/4 full once the chocolate, filling, and more chocolate has been added. Place back in the freezer to set the chocolate for at least 1 hour.
Store in a cool, dry place for up to 3 days or in the fridge for up to 2 weeks.
High Altitude – Follow the recipe as noted.