Almond Butter Dark Chocolate Cups
…or bars, or whatever you’d like to call them.
I’ve only recently gotten into making my own chocolates, mostly because living in Switzerland comes with the delicious perk of having amazing chocolate available anywhere you go, but also because I can’t say I am the most imaginative when it comes to it having different flavours. Give me a high quality dark chocolate bar any day over more complex things.
However, I recently discovered peanut butter cups. I also discovered they weren’t available where I live. And I also think, while the idea may be genius, that the quality of the ingredients can be VASTLY improved upon.
Cue: Almond butter bars. Will I make this with peanut butter as well? For sure. Is this almond butter version divine? Also for sure. The sweet and savoury and creamy combine sooo well for a very grown up, very delicious treat.
Do not worry about the olive oil in the chocolate: you will not taste it, but it is your cheat code for shiny chocolate that snaps even after it’s been melted.
The moulds I used are not really for filling and you should genuinely not have to go out and buy any. Some mini muffing tins should do the trick.
Try and use a silicone pastry brush to spread the chocolate, as otherwise you risk having a too thick layer which will not be pleasant to eat.
Almond Butter Dark Chocolate Cups
Ingredients
- 100g dark chocolate (I used 60% cocoa)
- 1 tsp olive oil
- 1/2 tsp flaky sea salt
- 1/2 cup almond butter, well mixed, unsweetened
- 1 tbsp maple syrup
- pinch of fine salt
Instructions
- Melt the dark chocolate over a bain marie on the stove or in the microwave, in 30 second increments, until runny.
- Add the olive oil, stir well
- Coat the chocolate moulds with a thin layer of chocolate (you can use mini muffin tins for this as well)
- Freeze for 10 minutes
- Combine almond butter, maple syrup, fine sea salt. Taste and adjust if you'd like it to be a little sweeter
- Bring the chocolate out
- Divide the almond-maple mixture between the 4 bars/cups
- Freeze another 10 minutes
- Bring the bars out of the freezer
- Drizzle the remaining chocolate and spread it evenly in a thin layer to close the chocolate bars
- Sprinkle with flaky salt
- Freeze until ready to eat
Notes
You can substitute the almond butter with another nut butter of your choice. The maple syrup is optional, depending on how sweet you would like the final product to be.