Chocolate Almond Butter Cups: The Ultimate Manipulation

I’m just gonna be honest: I needed something nummy to bribe my kids to continue loving me more than they love Daddy while I’m in Italy for my workshop. So like a chess master extraordinaire, I made these, moving my proverbial pawn closer and closer to my rightful spot as queen. Annnnnnnnd I’m thinking this master manipulation worked like a chocolate-covered charm.

I’ve made no attempt to hide the fact that I have a wicked sweet tooth. So I’m always trying to think up ways to have a sweet little somethin’ somethin’ without going completely off the rails. These happened because I looooooove chocolate-covered strawberries, so I’m always making some derivative of them, and for some reason, I just love experimenting with little dessert cups. Maybe it’s because I can easily convince myself that they don’t even really count because they’re so small and cute.

These are perfection. The chocolate is creamy and soft, the sea salt tempers the sweetness, the coconut oil adds an insanely clutch layer of flavor and the strawberries cut the richness like a fruity boss. The perfect little health(ier) sweet treat.

Checkmate, hubby.

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Chocolate Almond Butter Cups

These are my kids' (and hubs') absolute favorite little treat!! They're so easy, so simple, so quick and so delicious, not to mention waaaaaaay healthier than any store-bought chocolate cups out there. You can switch up the nut butter you use, or the berries. Make it yours!

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Courses

Sweets

Servings

cups MetricUS Imperial

Ingredients

• 1 cup vegan chocolate chips
• 1/4 cup Justin's vanilla almond butter
• 2 tbsp coconut oil
• sea salt
• 6 strawberries hulled + halved lengthwise

Courses Sweets Servings cups MetricUS Imperial Ingredients 1 cup vegan chocolate chips 1/4 cup Justin's vanilla almond butter 2 tbsp coconut oil sea salt 6 strawberries hulled + halved lengthwise

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. In a microwave safe bowl, heat the chocolate chips, almond butter and coconut oil until melted. I start with 45 seconds, stir, then heat another 30 seconds, stir again, and usually that's enough for me. Stir it all together until smooth and fully incorporated.
2. Line a muffin tin with 12 muffin liners and divide the chocolate mixture evenly amongst them. Sprinkle a tiny bit of flake sea salt (I use Maldon) on top of each cup (it may sound weird, but trust me, it's awesome), then drop a strawberry on top of each one and refrigerate until hardened up, at least 20 minutes.
3. Store these in the fridge (if any survive the night).