Coffee Almond Butter Treats (Print Version)
# Ingredients:
→ Chocolate Shell
01 -
1 cup melted coconut oil
02 -
¾ cup cocoa powder
03 -
3-6 tablespoons natural sweetener (honey, maple syrup, or agave)
04 -
1½ - 2½ teaspoons instant espresso powder
→ Filling
05 -
⅔ cup smooth almond butter (not the stir kind)
→ Topping
06 -
Pinch of flaky sea salt (if you want)
# Instructions:
01 -
First, put paper cupcake liners in a regular 12-cup muffin tin. The papers will make your almond butter cups easy to take out later and keep them looking nice.
02 -
Grab a medium bowl with a spout or a 4-cup measuring cup. Mix the melted coconut oil and cocoa powder until they're smooth. Then add your sweetener (try 3 tablespoons first and taste it - add more if you need to) and the instant espresso powder. Stir it hard till everything's shiny and mixed up good. The coffee powder gives these treats their yummy mocha taste that goes so well with almond butter.
03 -
Put about 2 tablespoons of your coffee chocolate mix into each paper liner for the bottom part. Don't use more than half your chocolate - you'll need the rest for the top layer! Tap the tin on your counter a few times so the chocolate spreads out flat.
04 -
Now put 2-3 teaspoons of almond butter right in the middle of each chocolate base. It should make a little bump in the center with chocolate still showing around the edges. You gotta use the no-stir kind of almond butter here for a smooth center that won't get oily.
05 -
Pour your leftover chocolate mix over each almond butter center. Make sure you can't see any almond butter poking through. If some does show, push it down with a spoon before adding more chocolate on top.
06 -
If you want, throw a tiny bit of flaky sea salt on each cup - it's not needed but it makes them taste even better! Put the tin in your fridge for about 3 hours or stick it in the freezer for 45-60 minutes until they're totally hard.
07 -
When they're firm, take the cups out of the paper liners. For the best results, let them sit out for 2-3 minutes after taking them from the fridge. You can keep any extras in a sealed container in your fridge. They'll stay good for at least two weeks - but they're so tasty they probably won't last that long!
# Notes:
01 -
These coffee-flavored almond butter cups offer a grown-up take on regular peanut butter cups, and they're great for coffee fans or anyone with food restrictions.
02 -
The deep chocolate taste with hints of coffee works perfectly against the smooth almond butter inside.
03 -
Let these treats warm up for 2-3 minutes at room temp before you bite in for the best flavor and feel.