If you have a sweet tooth, there is no more dreamy a concoction than peanut butter and chocolate. When I was sugar addict, chocolate peanut butter was my go to flavor whether it was candy, ice-cream or fudge.
But if you are trying to eat healthier, perhaps following a Paleo or low carb diet, or avoiding sweets all together, it can be hard to find an acceptable and delicious alternative. Even organic all natural peanut butter cups will still have added sugar, disguised under the name organic cane sugar.
Here’s your answer. These little cups of love are very low in sugar. They are made with a tiny smidge of all natural raw honey and stevia sweetened chocolate.
Please don’t be intimidated by this recipe…..I promise it is so much easier than it looks and well worth the effort. They usually disappear in two days because my family loves them so much!
Make them with sunbutter for a nut free peanut butter cup 🙂
Chocolate Almond Butter Cups
1 cup organic creamy unsweetened almond or cashew butter
1/2 cup raw unsweetened coconut
1 tablespoon coconut oil
2 teaspoons pure vanilla extract
1 tablespoon raw honey
1/8 teaspoon sea salt
1 cup Lily’s organic chocolate chips (stevia sweetened)
Spray the cups of a mini cupcake pan with coconut oil. It’s okay to use a regular cupcake tin too if you don’t mind the cups being larger.
In the bowl of a food processor, combine the almond butter with coconut and coconut oil. Pulse until combined. Add vanilla, salt and honey pulsing again until smooth – there will still be texture from the coconut which is fine.
Over low heat in a small sauce pan, melt the chocolate chips stirring constantly. Add a little coconut oil if it gets too thick.
Using a tablespoon, fill the muffin cups 1/2 – 3/4 full of nut butter mixture. Then top with a thin layer of melted chocolate enough to cover the nut butter mixture. Place in freezer for 20-30 minutes. Remove promptly and scoop out using a spoon or knife. Store in fridge in an airtight container.