This is a healthier treat that everyone will love.
I love Reese’s. But they are so unhealthy, I normally only have them on Halloween. So, who said you can’t make your own? This uses almond butter instead of peanut butter, and bittersweet chocolate instead of milk chocolate. You can use milk chocolate if that is what you have, but I prefer using bittersweet because it has a lower sugar content. And guys. Homemade is always better, amiright??
Who’s up for making deliciousness?
So basically we are going to start by melting chocolate and a small bit of coconut oil in a microwave or over a double boiler. I like using coconut oil because it helps the chocolate melt more smoothly. If you don’t have that you can just use butter.
Ive had several cases of microwaving it too long and I turn into a rock. Do. Not. Do. This. Or you will be stuck in your kitchen trying to scrape chocolate of the bowl. Trust me. So, we are going to microwave this in 20 seconds increments. After doing that three times, stir. There will be still little lumps of unmelted chocolate, but the melted part is hot so it will melt the lumps.
Then we are going to line a muffin tin with cupcake liners. We are going to scoop a bit of melted chocolate into each one, and then top it with almond butter. My chocolate was still warm so it melted my almond butter. 😦
Then we are going to cover it with more chocolate, freeze for 30 minutes, and then it’s done! How easy was that?
Homemade almond butter cups in just 15 minutes.
3 Ingredient Chocolate Almond Cups
This recipe made about 6 cups.
1-1/2 cups chocolate chips or chopped chocolate (I used bittersweet)
1/2 tablespoon coconut oil or butter
1/4 plus 2 tablespoons almond butter
- Place chocolate and coconut oil in a bowl. Microwave it for 20 seconds. Stir, then 20 more seconds, stir, and then 20 more seconds. There will be lumps of unmelted chocolate, but keep stirring and they will melt.
- Line a muffin tin with 6 cupcake liners. You may have to do more depending on how many it makes. Spoon about a tablespoon of chocolate into the bottom of a liner. Top it with 1 tablespoon of almond butter. Then put pour chocolate over it. Don’t pour first layer of chocolate into all of the molds, do one at a time to ensure you have enough chocolate.
- Freeze for 30 minutes. Enjoy! These can stay in the freezer for a month.