I was the kid during Halloween who was only in it for the peanut butter cups. Every other candy was irrelevant in my eyes. To be honest, not a lot has changed other than the fact that I have now discovered almond butter. I decided to take everything I loved about the treasured peanut butter and swap it with almond, adding a little bit of maple syrup for sweetness and some flaky salt on top to balance it all out. What's left is a sophisticated, perhaps more grown-up version of my (and maybe your?) childhood favorite that's impossibly easy to create at home.
Technique tip: Use the back of a spoon or a wooden skewer to spread the chocolate layer a little higher up onto the sides of the muffin liner. This will ensure we seal the almond butter inside!
Swap option: Feel free to swap the almond butter for peanut butter or sunflower butter.
Special equipment: Mini muffin liners
- 1 cup chocolate chips
- 2 teaspoons coconut oil
- 1/3 cup creamy almond butter
- 1 teaspoon maple syrup
- 1 teaspoon coconut oil, melted and cooled
- flaky sea salt, for topping
1. Prepare a mini muffin loaf pan by lining with mini muffin liners. (If you don't have the pan, you can just use 12 liners.)
2. Melt the chocolate with the coconut oil in your microwave in 15 second increments, until smooth and glossy. Stir throughout the melting process.
3. In a separate bowl, mix together your creamy almond butter, maple syrup and melted coconut oil. The mixture will start to seize slightly, and that's OK! We want it to be a little doughy, so that it's easier to add into the almond butter cup without spreading.
4. Now, place about 1/2 tablespoon amounts of your melted chocolate into the muffin liners. Using a spoon or a wooden skewer, drag the chocolate slightly up onto the inner edges of the muffin pan. We want to make sure that the almond butter will be sealed well.
5. Now place about 1 heaping teaspoon of your almond butter mixture right on top of the melted chocolate in the muffin liner. Use a spoon or the wooden skewer to flatten it into the chocolate slightly. Don't worry about spreading it too much to the edges of the melted chocolate, as we want to keep it contained.
6. Finally, add about 1 teaspoon amounts of chocolate on top of the almond butter, using a spoon to ensure that the chocolate fully covers the almond butter, smoothing the chocolate out and making sure it goes straight to the edges of the cup, sealing the almond butter inside.
7. Transfer the muffin pan to your freezer, until it sets, about 30 minutes. Finish with flaky sea salt and enjoy! Store in freezer.