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Yes I know that Halloween was technically yesterday. Still, if you’re anything like me, the nights following Halloween – when your home is littered with leftover Reese’s that the kids get their grabby hands on – that are the most dangerous.

My suggestion – stock up on some healthier options to store in your fridge/freezer so that when that chocolate monster comes a-knocking, you know how to defend yourself.

Chocolate Almond Butter Cups (adapted from Detoxinista)

  •  3 T almond butter (I used unsalted TJ brand)
  • 2 t coconut oil
  • sea salt
  • 1/2 C dark chocolate chips

chips

1. Preheat oven to 400 degrees. Heat up 1/2 Cup of chocolate chips in oven safe container for 5 minutes each. Take out and place a thin later in each cupcake tin with a liner. Try to make a little “cup” shape by pushing the chocolate up the sides a little, this should help to hold the filling.

chocolate

2. Place in the freezer for about 10 minutes

3. While freezing, mix together the coconut oil, a pinch of sea salt (or to taste) and almond butter*

4. With 5 minutes to go in the freezer, melt some more chocolate in the oven. Take out of the oven after 5 minutes.

5. Take frozen bottoms and place a spoonful of the filling mixture into each. Be careful to try and leave some room on the sides so that the chocolate can cover it well.

filling-300x226

6. Spoon another later of the melted chocolate on top of the filling and refreeze for at least 2 hours.

*I followed the recipe for the filling which included coconut oil, however I think that this may have made it too liquidy. In hindsight, I might even just try this without any oil, but perhaps the oil will make it freeze better? Will have to make another batch 🙂

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