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
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
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.
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!