Friday, November 6, 2009

Nut Butter Cups

This is a totally decadent treat, not everyday fare and certainly not legal on the SCD. Sometimes I do cheat and it is usually with chocolate. I really liked the way they turned out, very classy and professional looking. I purchased some muffin tin liners that are not quite the regular size and not quite the mini size either. They make the perfect sized candy cup (meaning like the store bought ones) but they are a mouthful too. I think next time I will make them in the mini sized liners.

Nut Butter Cups

15 - 1 3/4 inch muffin paper tin liners or 25 mini muffin tin paper liners
1/2 c. freshly ground nut butter, I used almond but I think peanut butter would be great.
(Look for the machines in your health food store that grind it fresh for you.)
1 tsp. vanilla extract
3 T. honey
3-6 T. almond flour
1/2 lb. chocolate of your choice, I used Callebaut dark.

Begin by placing the liners on a tray, spread them out so the sides to not touch. Melt chocolate either in a double boiler or in 20 second intervals in the microwave stirring in between. Combine nut butter, honey and vanilla in a small bowl. Mix till combined. Add 2 T. almond flour and stir. Continue adding almond flour 1 T. at a time until mixture clings to itself and the sides of the bowl are clean. It it will be thick.

To assemble place 1 tsp. melted chocolate into each cup. Next take a rounded Tablespoon of nut butter mixture and place it on top of the chocolate flattening slightly as you put it in (adjust these amounts if using the smaller papers). Finally fill the rest of the cup with chocolate. See the picture below showing all three steps. When all cups are assembled gently tap the tray on the counter to remove air bubbles and settle the chocolate. Refrigerate for 30-40 minutes or until firm and remove paper liners. Store in a cool place.

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  1. Hi Karen! You read my mind....have been thinking of making peanut butter cups all week! Love Calabaut choclate - thanks for the recipe, Ina