Almond Butter Cups
Peanut Butter Cups Vs. Almond Butter Cups
Who doesn’t love a Reese’s Peanut Butter Cup? However, in just a single serving of these sweet little cups, you consume 210 calories, 13g fat, 150mg of sodium, 24g carbohydrates, 21g of sugar, and a whole lot of artificial ingredients. None of that is brain OR figure-friendly, which is why this week we’re making a healthy version of the classic favorite! Instead of using peanut butter, which often gets loaded with sugar, salt, and saturated fats, this recipe calls for almond butter. Almonds are high in vitamin E, potassium, magnesium, iron, calcium and phosphorus, and are also a great source of fiber and protein. Try adding these healthy, yet delicious little treats to the dessert menu for your holiday party. You won’t even feel like you’re missing out on the sugary cakes, pies, and cookies, because you’ll have a new holiday favorite!
- 1/4 cup cacao powder
- 1/4 cup liquid coconut oil
- 1/6 cup preferred liquid sweetener such as date syrup, agave syrup, maple syrup, coconut nectar, etc
- almond slices, shredded coconut, or other topping optional
- 6 tsp almond butter for the filling
- To make the chocolate: whisk together the ingredients until smooth. Optional add-ins: salt, cinnamon, maca, berry powders, nutmeg, chili, ginger, etc. Pour about 1 teaspoon of the liquid chocolate into the bottom of 6 cupcake papers, or at least enough to cover the bottoms. Put in the freezer for 5 minutes or until the chocolate has hardened. Scoop 1 teaspoon of almond butter onto each chocolate base, then cover with the remaining liquid chocolate, and sprinkle any additional toppings of your choice. Put in the fridge for 10-20 minutes or until hardened.