As a child, I remember waking up on Easter morning to the savory smell of ham baking in the oven, my siblings laughing and the rustling of candy wrappers that could be heard from rooms away.
Digging through my Easter basket, I couldn't possibly be bothered by the chocolate bunny or brightly colored marshmallow chicks. Â I did however, gravitate towards the bright yellow packaging of the Reese's Peanut Butter Eggs.
Reese's Peanut Butter Eggs are the ultimate combination of creamy peanut butter to delectable milk chocolate. Â I couldn't get enough! Â After force-feeding myself a few of these, I would eventually pass out from the ups and downs of blood sugar spikes.
As I got older, I realized that the detrimental effects of these treats just simply weren't worth it. I mean, have you seen the ingredient lists? Â Nothing but simple sugars and the ever inflammatory-but-oh-so-delicious peanut butter.
That's where my Chocolate AlmondÂ Butter Cups come into play. They're delicious, satisfying and packed with high-quality fat!
For this recipe, I used this peanut butter cup mold from Amazon. Â If you do not have or want to purchase the mold, use a mini muffin tin with liners.
The great thing about this recipe is that you can experiment with different fillings! Try using chopped pistachios or cashew butter instead of almonds!
If you are following a ketogenic diet, I would probably substitute the chocolate chips for an outer counting made of cocoa powder, sweetener, coconut oil and vanilla. Â That would make these a delicious fat bomb! Â Check out another post of mine with chocolate raspberry fat bombs!
Chocolate Almond Butter Cups
- 1 cup Enjoy Life Chocolate Chips
- ½ cup almond butter room temperature
- ¼ cup coconut oil room temperature
- ¼ cup butter I use Kerrygold, softened
- 2 tablespoons Heavy Whipping Cream
- Melt together chocolate chips and heavy whipping cream
- Drop a spoonful of melted chocolate mixture into mold and tilt to cover bottom and sides (do not grease molds)
- After entire mold is filled with coated sections, pop into the freezer to set, roughly 15 minutes.
- While the molds cool, whip together almond butter, coconut oil and butter
- Remove hardened molds from freezer and plop a spoonful of the almond butter mixture into the centers of each one and smooth it out so it has a flat surface
- Top those with a spoonful of the remaining chocolate and pop them back to the freezer for at least a half hour
- Enjoy! These are best served cold.