Decadent chocolate envelops creamy almond butter in this updated take on the favorite classic candy. And since these almond butter cups are only sweetened with maple syrup and raw honey, they’re Paleo-friendly.
Yield: 24 chocolates
Active Time: 20 minutes
Total Time: 4 hours
For the chocolate coating:
11 ounces dark chocolate
Maldon salt, for topping
Line a mini cupcake tin with mini baking cups.
Make the almond butter filling
Combine all the ingredients for the base in a medium bowl and stir until well combined and smooth. Make small teaspoon-sized balls of almond mixture and place in center of each baking cup.
Make the chocolate coating
Place dark chocolate in a heatproof bowl set over a pot of boiling water to melt. The bottom of the bowl should not touch the water.
Assemble the almond butter cups
Pour melted chocolate over almond mixture to fill flush with top line of baking cups. Place in freezer or fridge for 30 minutes to 1 hour to set. When firm and ready to serve, sprinkle with Maldon salt.
Photo credit: Paul Delmont
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