Dark Chocolate Almond Butter Cups

Posted by on Jun 4, 2013 in Candy, Christmas, Desserts | 0 comments

… Homemade Cups of Almond Butter Love!

Dark Chocolate Almond Butter Cups, GF/DF/SF

Who doesn’t love a sweet and creamy chocolate peanut butter cup? I know I did. But not being able to have peanuts since 2002, I’ve missed these little bite-sized snacks. I always thought it would be too daunting to attempt a homemade version using almond butter instead. I was wrong.

With a little research, a little bit of experimentation, and a lot of fun licking my fingers during the recipe development process, I’ve learned that gluten-free, dairy-free, vegan dark chocolate almond butter cups are well worth the effort … and really not that daunting at all.

I tried different methods, and a few versions of the almond butter filling, and this recipe is the one receiving the winning badge here at Daily Forage. I have some pointers to share with you, but if you’re ready to just jump right into the recipe then, by all means, skip this intro and get to melting, mixing, and licking that lovely stuff off your fingers too.

Dark Chocolate Almond Butter Cups - Encased Cups

Encased Cups
Dark Chocolate Almond Butter Cups - Layered Cups
Layered Cups

Pointers:

If the chocolate layers are too thick, they become a bit difficult to bite through without pushing the filling out. Thick layers are great if you’re an “oreo” kind of eater and like to eat the filling first. For this result, method 2 – “layered cups” is the recipe you’ll want to follow.

If you want a more traditional cup, then follow the steps in method 1 – “encased cups”. These will have a thinner chocolate layer surrounding the almond butter center, and are easier to bite into when chilled. These are my choice of indulgence. The delicious thing here is you can keep experimenting with the different methods until you’ve chosen your favorite. That might take a long time.

The amount of sugar to use is totally up to you and your tastebuds. I used Justin’s Maple Almond Butter, which already has some sweetness to it. A plain almond butter may require a bit more. Altering the quantity of sugar shouldn’t have any impact on the texture of the filling. What does make a difference in the texture is adding graham cracker crumbs/flour (Kinnickinnic S’Moreables Graham-Style Crackers are gluten-free and dairy-free). These make the center a bit more dry and textured, which is good too. I wasn’t going for that in these cups, but in case you want to try it … grind 6 rectangular cookies in a food processor until very fine crumbs. Then just mix into the almond mixture.

The cups can be frozen, kept in the fridge, or on the countertop at room temp. Just seal them in an air-tight container. Can be frozen for about three months, chilled for about a week, and should be eaten in 4-5 days at room temp.

 

Dark Chocolate Almond Butter Cups

 

No Soy No Peanut Bug No Eggs Bug No Dairy Bug No Gluten BugPrep/assembly time: about one hour total

Makes: 24 mini cups

 

Ingredients:

16 ounces semisweet chocolate, divided – I use Enjoy Life Semi-Sweet Chocolate Mini Chips

1 3/4 ounces powdered sugar – Use Hain Organic is vegan

2 Tablespoons butter or dairy-free substitute – I use Earth Balance Natural Buttery Spread – soy free

1/2 cup plus 1 Tablespoon almond butter – I use Justin’s Maple Almond Butter

 

Directions:

Method 1 – Encased Cups 

Place 24 mini cupcake papers into mini cupcake tins.

Place 8 ounces of the chocolate in top of double boiler. Melt over low heat, water simmering, until 2/3 of the chocolate is melted. Remove pan from heat and lift top of double boiler from bottom of pan. Stir chocolate until chocolate is completely melted.

Dollop about 1/2 teaspoon melted chocolate into bottom of one cup. Using a small nylon-bristle paint brush (the kind kids get in those paint with water “coloring” books from grocery stores), paint the chocolate up the sides of the cup, making sure that the chocolate fills into each grove (yes, it is time consuming but well worth it) I found the easiest way to do this (by about cup number 14) was to, once the chocolate was scooped into the bottom of one cup, place the cup in the palm of your hand and gently tip and rotate the cup, supporting the painted sides as you go. The layer of chocolate on the bottom will be quite thin at this point, which is perfect as long as it still covers the entire bottom of the paper cup. With all “painted” paper cups in tins, place tins, sitting level, in the freezer for about 10 minutes. Continue to the step combining the almond butter mixture, while the cups chill.

Combine powdered sugar, margarine, and almond butter in a tall-sided bowl. Using a stand or hand-held mixer, on LOW speed, blend all ingredients until homogeneous.

Remove tins from freezer. Scoop 3/4 – 1 teaspoon almond mixture into each cup. Using your fingertips, gently pat down to create a smooth surface. Return tins to freezer for fifteen minutes.

Melt remaining 8 ounces of chocolate over double boiler, as before.

Remove tins from freezer and scoop melted chocolate on almond butter layer, about 1/2 teaspoon each, fully covering middle layer but not making top layer too thick. Chocolate will solidify quickly so dollop one cup at a time and smooth out chocolate as you go. The top layer doesn’t need to reach the top of the cup. Return pans to freezer for fifteen minutes.

Remove cups from tins, place in a resealable container, placing a sheet of wax paper between layers if stacking cups, then keep in fridge or at room temperature. These cups are easy to eat either cold or at room temperature.

Method 2 – Layered Cups 

Place 24 mini cupcake papers into mini cupcake tins.

Place 8 ounces of the chocolate in top of double boiler. Melt over low heat, water simmering, until 2/3 of the chocolate is melted. Remove pan from heat and lift top of double boiler from bottom of pan. Stir chocolate until chocolate is completely melted.

Dollop about 3/4 teaspoon melted chocolate into bottom of each cup, just enough to cover bottom (avoid making the bottom layer too thick). I found the easiest way to do this was with a #40 spring-handled scoop that was only partially filled. Once all cups are filled, gently tap pans on a towel placed on the counter top to level the chocolate. Place pans on a level surface in the freezer for fifteen minutes. Continue with next step while chocolate is setting up.

Combine powdered sugar, margarine, and almond butter in a tall-sided bowl. Using a stand or hand-held mixer, on LOW speed, blend all ingredients until homogeneous.

Remove tins from freezer. Scoop 3/4 teaspoon almond mixture into each cup. Using your fingertips, gently pat down to create a smooth surface. Return tins to freezer for fifteen minutes.

Melt remaining 8 ounces of chocolate over double boiler, as before.

Remove tins from freezer and scoop melted chocolate on almond butter layer, about 1/2 to 3/4 teaspoon in each cup, fully covering middle layer but not making top layer too thick. Gently tap pans on a towel placed on the counter top. Return pans to freezer for fifteen minutes.

Remove cups from tins, place in a resealable container, placing a sheet of wax paper between layers if stacking cups, then keep in fridge or at room temperature. The chocolate is very firm when chilled, causing the filling to ooze out when biting into the layered cups. If this doesn’t bother you … they are DELICIOUS cold! For easily bite-able layered cups, store at room temp.

 

*This recipe was first posted on DailyForage.com and has been shared on Gluten Free Fridays #129 at VegetarianMamma.com.

 

Safe food is a journey … Thrive!™

Other recipes you may enjoy:

Chewy Chocolate Espresso Gingerbread Cookies GFDF
Chewy Fruit & Nut Trail Mix Bars
Devil's Food Chocolate Doughnuts GFDF

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *