With Easter and Passover right around the corner we’re excited to share a new 80:20 recipe with you!
One of Jules’ families all-time favorite Easter candy is the special chocolate peanut butter Easter eggs that Reese’s makes this time of year. So good. So addicting. So full of sugar and other crap.
To help us all avoid the candy, and subsequent sugar hangover, we whipped up these delicious Chocolate Almond Butter Cups.
They’re as decadent (without being too sweet) as they are cute. Be sure to Amazon Prime this little silicone baking mold if you don’t already have one.
Jo and Jules
Chocolate Almond Butter Cups
Yield: 12 cups
- 1 cup unsalted, raw almond butter
- ¼ cup pure maple syrup, divided
- 2 TB. coconut flour
- ¼ cup plus 2 TB. coconut oil, melted
- 2 TB. cacao powder
- Pinch of Himalayan sea salt, to taste
To make the filling: In a small bowl, whisk together almond butter, 2 tablespoons of maple syrup, and coconut flour. Whisk until well incorporated. When the filling gets harder to stir, switch to folding with a rubber spatula. Cover the bowl and place in the freezer for 15-20 minutes, allowing the filling to chill and harden for easier molding.
To make the chocolate sauce: Whisk together the coconut oil, 2 tablespoons of maple syrup, cacao powder, and salt until no clumps remain.
Remove bowl from freezer. Use a silicone candy mold and portion the almond butter mixture into each mold and press down until even and smooth. Top with chocolate sauce distributing evenly. Place in the freezer for another 30-45 minutes, until firm. Pop out the cups & enjoy immediately! Store in freezer.