Healthy Nut Butter Cups
Prep time
Total time
Author: Lynn Hoefer
Serves: 16
Ingredients
Für die Füllung:
- 80 g (1/3 cup) nut butter (peanut butter, almond or cashew butter)
- ½ tablespoon of maple syrup
- 1 tablespoon of coconut flour or almond meal, more if you're using almond butter
- a pinch of sea salt
For the dark chocolate:
- 120 g of cacao butter (from the organic grocery store)
- 75 g of raw cacao powder
- 80 g of maple syrup
Also:
- 16 mini muffin cups
Instructions
- Mix the nut butter with the coconut flour or almond meal and maple syrup. I needed a bit more flour/meal when I used almond butter. Set aside once you can form a rough ball with the dough.
- Slowly heat the cacao butter in a water bath (not in the water, but in a seperate bowl in a bowl full of warm water). It should not be heated to more than 38 °C. Add the cacao powder and maple syrup and stir well. Take from the heat and let it cool so it thickens a little bit. (See Notes)
- Align 16 mini muffin holes with mini muffin paper cups. Add about 1 teaspoon (a little bit less) into each muffin mold. Spread the chocolate up to the sides using a small teaspoon. It won't really stick to the sides with the homemade chocolate, so it's important to let the chocolate cool down a bit so it thickens as much as possible.
- Let the chocolate freeze in the freezer for about 15 minutes.
- Take out the muffin tray, then roll the nut butter mix into small balls, placing one into each muffin mold. Gently press them down, leaving just a bit of space between the chocolate and the nut butter, so you can fill it with chocolate.
- Re-heat the chocolate in a water bath if it has thickened too much. Cover the nut butter completely with chocoalte, then sprinkle a bit of sea salt on top.
- Freeze the cups in the freezer for at least 30 minutes. Before eating them, let them sit at room temperatures for a couple of minutes.
- Sealed in an air-tight container, I keep them in the freezer. I never know how long they last, because they are always gone within a few days.
Notes
- If you don't want to make the chocolate yourself, you can use 70% dark chocolate. However, most brands are made with refined sugar. Try finding a brand that does not list sugar in the very beginning of the ingredient list.
- There are many brands nowadays that make dark chocolate with coconut blossom sugar, which is my prefered source of sugar in baking as it does not elivate the blood sugar level as much as other sugar substitutes do.
- If you make your own chocolate, I find that if you make the chocolate in advance, let it cool completely and then re-melt it, it is easier to work with and also thicker. It does make sense to first make the chocolate when you're making these nut butter cups.
- You can store the homemade chocolate for a few months in an air-tight container in the fridge.
- If you don't have mini cupcake tins, you can roll the nut butter mix into balls, and then dip them into the chocolate. You'll have to do this twice, to get the best result as the homemade chocolate is quite thin.
- There are many brands nowadays that make dark chocolate with coconut blossom sugar, which is my prefered source of sugar in baking as it does not elivate the blood sugar level as much as other sugar substitutes do.
- If you make your own chocolate, I find that if you make the chocolate in advance, let it cool completely and then re-melt it, it is easier to work with and also thicker. It does make sense to first make the chocolate when you're making these nut butter cups.
- You can store the homemade chocolate for a few months in an air-tight container in the fridge.
- If you don't have mini cupcake tins, you can roll the nut butter mix into balls, and then dip them into the chocolate. You'll have to do this twice, to get the best result as the homemade chocolate is quite thin.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/healthy-nut-butter-cups/