Coconut Almond Butter Cups
Why buy expensive peanut butter sweets when you can make a cheaper healthier version at home? You can blitz up the simple filling of coconut and almonds in your mixer and then melt the lovely dark chocolate... it really is the mixer that can do everything! Be aware that while dark chocolate has LESS sugar, it still has SOME sugar, so these are a lower carb treat to be enjoyed in moderation.
Recipe Tester Feedback: "Gorgeous and super easy little treats to make as gifts or bribery treats!" - Christina
No: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 5 minutes
Makes 20 cups
Can be frozen
- chocolate - 200g, 80% dark, broken up (*ensure DF if required)
- Almond butter:
- coconut - 80g
- almonds - 80g
- cinnamon - 1 tsp
- xylitol - 1 tsp
- Add the coconut (80g), almonds (80g), cinnamon (1 tsp) and xylitol (1 tsp) into the bowl. Mill Speed 8 / 30 seconds. If you can hear that the blades are not in contact with the contents of the bowl simply stop, scrape down sides, and continue.
- Program 1 minute / 37C / Speed 5. You should be left with a nice almond butter paste. Set aside.
- Wash and dry bowl well.
- Place chocolate (200g) into bowl. Grate Speed 8 / 5 seconds. Scrape down sides.
- Program 3 minutes / 50C / Speed 2-3. Scrape down sides and blade.
- Program 2 minutes / 50C / Speed 2-3.
- Once melted, divide half of the chocolate between 20 small moulds. Top with a little almond butter and coat with remaining chocolate.
- Place into fridge to set. You can store any remaining almond butter in a jar to spread on toast.