The only problem with making so much almond butter is that I’ve now got to find ways to use it. So since I seem to have a bit of a sweet tooth this weekend I decided to make some almond and coconut butter cups.
These cups are basically a healthy (paleo and gluten free too) version of Reese’s Butter Cups.
They are extremely rich so it’s a great way of having a sweet snack without binging!
57g Almond butter
5 teaspoons honey (I used 3 teaspoons of honey and 2 of sweet freedom)
3 tablespoons coconut oil
90g pure creamed coconut* (you can use coconut butter if you’ve got it – but it’s the same thing)
1 teaspoon vanilla extract
5 tablespoons cocoa powder
12 mini cupcake papers
* With the creamed coconut pop a little hot water to turn it in to a butter consistency.
First off mix the almond butter and 1 teaspoon of honey together.
Next melt the coconut oil over a low heat and add the coconut oil. Stir gently adding the vanilla essence and the rest of the honey. Keep stirring.
Next stir in the cocoa powder and remove from the heat.
Use half of the “chocolate” mixture and put in to the cupcake paper, it’s better to do this whilst it’s still warm so it spreads a little easier. Make sure you spread the mixture out to the sides of the paper.
Next use the almond butter mixture and place a blob on top of the chocolate.
Using the rest of the chocolate coconut mixture cover the almond butter mixture – again make sure the chocolate is spread enough to touch the side.
Place in the fridge. You need to leave them in the fridge for a minimum of 30 minutes.