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I am always looking for healthier options to sweet treats because your girl has a sweet tooth and my macros don’t allow for a lot of excess carbs in my daily routine so always on the hunt for a great option that packs a sweet punch yet fits with my nutritional lifestyle.
I have made homemade peanut butter cups before but needed to cut the carbs a little bit more and wanted a little change so I decided to use extra dark chocolate and almond butter.
Pro Tip: No need to use muffin tin liners as with baking these babies will slide easily out of the pan with the encouragement of a knife. Save the waste of liners and go liner free!
There are several variations on this recipe that you can use including making your own nut butter. If you have never ventured to make your own nut butter, it might sound like a daunting task but it is super simple. Nut butter can be as simple as grinding the bejeezus out of your nut of choice until it releases the oils inside and creates a butter. Voila, you have nut butter. You could use Pistachios (which are amazing), almonds, walnuts, peanuts and more. If you want to add some sweetness to your butter, go in with coconut sugar, brown sugar, regular sugar or agave or maple syrup and I always like to add a smidge of vanilla.
Don’t want to make your own nut butter? No problem! Your local grocery store has some amazing options. I prefer Justin’s, I think that they have the best almond butter and I really love the vanilla almond butter variety from that brand. In fact, that is what I used for this recipe because I had it on hand.
Let’s jump in to these amazing little cups.
Here is what you will need:
24 ounces of extra dark chocolate
12 tablespoons nut butter (I used Justin’s vanilla almond butter)
sunflower seeds (shelled) – optional
pistachios’s (shelled) – optional
freeze dried bananas – optional
freeze dried strawberries – optional
unsweetned coconut flakes – optional
dried apricots – optional
Any other topping of choice – optional
24 cup mini muffin tin
First things first, get your double boiler ready by filling the sauce pan with water. You want to make sure when melting chocolate in this way, that the water level is close to, but not touching, the glass bowl you are going to place on top. Turn your burner on and then place the glass bowl on top with 24 ounces of extra dark chocolate chunks placed in the bowl.
With your rubber spatula, move the chocolate pieces around as they begin to melt. You really don’t need to watch this too closely just make sure to move the chocolate around so it all gets melted and smooth.
Spray your mini muffin tin very generously with baking spray so that your cups are easily removable from the tin once set.
Once the chocolate is melted, and smooth, take your spoon and fill each mini muffin tin with just enough of the chocolate to coat the bottom and create a base. You can bring the chocolate up the sides as well if you want so that you won’t be able to see any of the filling on the finished product.
Full disclosure, I just fill it enough to cover the bottom and create the base, the sides thing is just not something I care about.
Once you have the first layer finished for each cup, place the tin in the refrigerator for about 20-25 minutes to allow the chocolate to harden.
Once set, remove from refrigerator and spoon about a teaspoon, more if desired of nut butter into the cups. Spread to fill the entire base of the cup but be careful not to overfill as you still have to put the top layer of chocolate and your toppings on.
Put back into the refrigerator for another 20 minutes. This will not firm up like the chocolate but it does make it easier to put the top layer of chocolate on.
Once set, remove and cover with chocolate for the top layer. Use your spoon to spread the chocolate out and smooth the surface. I do four or five cups before adding the toppings but you want to make sure to put your topping on before the chocolate sets or your toppings won’t stick.
For this batch, I used unsweetened coconut, sunflower seeds, freeze dried strawberries and dried apricots. Press gently to secure the toppings to the chocolate.
Once finished, put back in refrigerator for one hour to set. Use a sharp knife to pop the cups out once completely set. Gently put the tip of the knife into the edge of a cup and the cups should pop right out.
Keep refrigerated because these cups do melt quite easily.
That’s it for this post! Let us know if you try this simple recipe and what you think! Also, let us know if you changed up the recipe and how you did it. Did you use white chocolate? Other toppings? A different nut butter? We want to hear from you!
Thank you for stopping by and for the love of the mouse, never forget, that it all started with a mouse.