choc-almond

Anyone who knows me knows I am OBSESSED with chocolate.  Not just any chocolate but, amazing, rich, very dark and often raw chocolate.  I am also a purist when it comes to my chocolate and don’t like it with fruit, caramel, jelly, etc.  There are only two things I like with it and they’re simple:  peanut butter and sea salt, that’s it…done.

So at my last dinner party, I whipped up a quick dessert to finish off our meal that was decadent, not overly indulgent (only 4 ingredients and portion controlled) and, well, in it’s own way, healthy (to boost antioxidants I used dark chocolate and by using almond instead of peanut butter I cut the saturated fat and added extra minerals).  End result?  Simply heaven!  And with only 2 leftover I’m guessing my guests agreed!

Two additional perks, done in 30 minutes or less and oven not required!

Almond Butter (& Jelly) Cups
Serves: 15

Ingredients:
1 – 10 oz package dark chocolate chips (I used 60% cocao by Ghiardelli)
1/2 cup  almond butter (all natural)
2 TBSP powdered sugar
1 TBSP Flaked sea salt or Fluer de Sel

Directions:
1. Place chocolate chips in a double broiler to melt ( a metal bowl over a pot filled with boiling water works well too).  Stir until melted and creamy.
2.  Line a mini muffin tin with wrappers and place 1 tsp melted chocolate at the bottom of each one.  Place in the fridge to cool for at least 10 minutes.   
3.  In a bowl mix the almond butter and powdered sugar until combined.
4.  While the chocolate cools, take 1 tsp of almond butter mixture and roll into a small ball, then flatten into a disc.  Repeat to form 15 discs.
5.  Place a almond butter discs on top of the hardened chocolates and then cover with the rest of the melted chocolate.   Sprinkle the tops with a touch of salt and return to the fridge to set.
6.  EAT!
Keep in the fridge or freezer.
Variations:  Add jelly on top of the almond butter for a spin on PB&J, add crushed pretzels to the top instead of salt or try crunchy almond butter, peanut butter or sunflower seed butter!