Now that I have mastered the skill of making my own almond butter, I am getting a bit obsessed with the stuff. It is just so darn creamy and delicious and it goes well on crackers, on banana or apple slices, on bread with jam and on a spoon straight out of the jar.
As I was slurping a fresh batch off of my spatula recently, I had another brilliant idea – chocolate and almond butter together! Heavenly. I started dreaming about homemade peanut butter cups and this amazingly awesome recipe was born.
I based these on the Peanut Butter Cups in Alicia Silverstone’s The Kind Diet cookbook. I adore this book because it has tons of plant-based recipes that are relatively easy to make and taste great. I especially love Mom’s Granola, Black-Eyed Pea Croquettes, Rustic Pasta and Kim’s Red Radish Tabbouleh.
I got busy pulling together ingredients for this dessert and I quickly encountered a problem – no graham cracker crumbs. But I did have a new box of Barbara’s Original Puffins cereal and after I popped some into a large baggie and let the toddler at them with a meat tenderizer – I soon had my crumbs. And as an added bonus, the recipe was now wheat-free.
These decadent treats taste like old-school peanut butter cups made with crunchy peanut butter. You can whip them up in no time flat with store-bought almond butter if you don’t want to make your own. And yes they taste as good as they look. You can thank me later ; )
Chocolate Almond Butter Cups
1/2 cup Earth Balance (or organic butter)
3/4 cup almond butter (homemade or raw organic)
3/4 cup Barbara’s Puffins cereal crumbs (whirred in the food processor or hammered in a baggie to make crumbs)
1/4 cup maple sugar
1 cup semi-sweet chocolate chips (Enjoy Life vegan or Cuisine Camino fair trade)
1/4 cup almond milk
Line 12 muffin tins with paper liners.
Melt butter in a small saucepan over medium heat. Stir in almond butter, puffin crumbs and maple sugar and mix well. Remove from heat and evenly distribute among the muffin cups.
Combine chocolate and milk in another saucepan and stir over medium/low heat until chocolate is melted. Spoon chocolate over peanut butter mixture.
Place in the fridge for at least an hour to set.
11 thoughts on “Chocolate Almond Butter Cups”
I was bragging about your blog to a few moms at my jewellery party yesterday and they asked if they could follow you or is it only for friends you know. I said I was not sure but would ask – one ladies name is Linda and the other is Jen and Tracey redwood was there as well. Please let me know if your ok with it and I will forward on.
Sent from Rebecca Hodgson’s iPhone
Absolutely! The more the merrier!!! They can just sign up at the blog. Thanks so much for sharing!
This sounds like something that would be made and eaten in the same day! One a day in my lunch would be the goal, but that would be a lofty goal 😉
They sound yummy! I’m going to try them. Kaden is such a great sous chef!
Sent from my iPhone
Looks super yummy!!
Yum, these look great. I just made dark chocolate almond butter cups last week (which were divine and are still in the fridge tempting me). This version is quite a bit different and looks awesome. Very intrigued about the Puffin cereal and maple syrup in there.
They are way too good actually! I used maple sugar but syrup would work too.
Ah, neat. Thanks for the follow-up!