- 14 oz dark chocolate, 60% cacao or higher
- almond butter
- whole almonds for topping if you like
So, like every cross fit box, and gym, and many households across America, this time of year people are dialing their diet back in. After a month of indulgences (or more), it is time to get serious, right? I was just in a Facebook Group for those taking on paleo challenges that is administered by my CF box and someone just posted, “Wish someone could make dark chocolate almond butter cups then we would be all set:)”. Well Sharon…. here you go, make them yourself. They are super easy. Now you’re all set…
This was Day 1 in my Top 10 Paleo Treats for the Holidays Series so if you’re interested in signing up it’s not too late. I haven’t pulled it down yet. The sign up form is on my sidebar.
Let me just quickly say that if you’re really eating “strictly paleo” these don’t really fit the bill. They are grain free, legume free, even dairy free but they all have sweeteners in some way or another. They’re still treats, don’t go hog wild as you make them. Prep a batch, have a few then freeze the rest for celebrations or snacking later. You could even give some away.
Chocolate Candy Cups- Almond Butter
- Pull out two mini muffin tins (enough to hold 24 candies). Put paper liners in them if you like but it isn’t really necessary. I did simply to make them extra festive for gift giving.
- Melt your chocolate. You can use your microwave for this step or use a double boiler. I crafted my own double boiler using a stoneware bowl and a small sauce pot. Bring the water to boil and place the bowl so it nests inside the rim of the pot. Stir the chocolate constantly until melted. This only takes a few of minutes.
- Using a table spoon (not literally an exact tablespoon, but a spoon you use while eating at a table…) drop a small dollop in the bottom of each muffin opening. After completing all openings in one tin give the tin a firm whack on the counter to cover the bottom of each spot.
- Freeze for 10 minutes
- Using another small spoon drop a dollop of almond butter on to each chocolate base you have created. If your almond butter isn’t really soft feel free to mash it down a little- just don’t mash it all the way to the edges.
- Drop one more layer of chocolate across the top of each muffin cup and give the pan another good whack on the counter to even them out and seal the chocolate all the way around. -all this tin pounding against the counter does wonders for holiday stress:)
- Top with a single almond if desired
- Return to freezer until set- about 10 more minutes.
This recipe was for almond butter cups. You can also make some with coconut filling(just puree some in your food processor until creamy), raspberry preserves, other nut butters.
If I had the patience I would also make some using the caramel recipe from Paleo Parents here, but so far I haven’t found it…
Let me know how you fill yours…