Tuesday, October 26, 2010
Decadent Almond Butter Cups
This week's posting pairs two things near and dear to my heart- almond butter and chocolate!!! When I was a little girl, I used to adore Reeses Peanut Butter Cups so when I came across a recipe for Peanut Butter Cups by the author and chef Christina Pirello on Chloe Jo's The Girly Girl Army, I decided to make some with a few twists of my own!!!
Almond Butter Cups
2 cups organic, unsweetened chocolate chips
1 cup almond butter
2 tablespoons agave nectar
Dash of sea salt
Place cup cake liners in a muffin pan. Melt the chocolate chips over a double broiler. If you don't have a double broiler, place a glass bowl on top of a pot with boiling water underneath. Continue stirring while heating up the chocolate until smooth.
In a separate bowl, mix the almond butter, agave nectar and sea salt.
Pour about 3/4-1 cm of chocolate into the muffin tin and then spoon the almond butter mixture on top in a thin layer. Top with another 1/2-3/4 cm of chocolate until all of almond butter covered.
Place in freezer and let harden well. Take out and enjoy- yum!!! The only problem with these is you want to each them all!!! My daughter, husband and I all devoured them!
Thank you Chloe Jo and Christina Pirello for the inspiration.