Wednesday, May 8, 2013

Almond Bark Almond Butter Cups


Did you know that almond butter cups or peanut butter cups, for that matter, are extremely easy to make yourself? Well I'm sorry but it's very true. I made them for the first time about a month ago but I have already made them three times now. Yikes!

Reese peanut butter cups are one of the few yucky processed sugary foods that I eat from time to time still. I like peanut butter and we pretty much always have some at home. However, I love almond butter and we have a good supply of that as well. We also have hazelnut, cashew, and sunflower seed butter. Since exploring more vegan foods, we have been hoarding all sorts of nuts, seeds, and nut butters. They come in very handy when we make energy bars too.

I'm having a lot of fun making my own chocolates. These nut butter cups uses roasted almonds as well as store bought almond butter. This time around I thought I would have some fun and give them a two color tone. Since white chocolate is so sweet, I added almonds to lessen the overall sweetness. I used dark chocolate for the top layer so overall my chocolates aren't too sweet. If you like things sweeter, you can adjust the recipe. Enjoy and let me know what you think in the comments below! :)




Almond butter + roasted almonds + raw sugar




Make sure there is a visible ring around the almond filling!

Melt me!




Do you think the almonds help style the picture?

Almond Bark Almond Butter Cups
Makes 12 butter cups

3/4 cup white chocolate, melted
48 almonds, roasted (roast natural almonds in oven for 12-15 minutes at 350F)
1 cup dark chocolate, melted

Filling

1/2 cup almond butter
20 almonds, roasted
1 tbsp raw sugar

Slowly melt (or temper) the white chocolate and add the 48 almonds to it. Drop a spoonful of this into the center of each cup. Try not to get any white chocolate up the sides. Check to see that each cup has 4 nuts. Gently bang the cups so that the chocolate levels off and air bubbles are released. Refrigerate for 15 minutes. Pulverized 20 almonds with 1 tbsp of sugar. Add this to the almond butter and mix well. Roughly roll 12 balls out of the almond filling and place inside each cup for the next layer. Flatten the balls slightly but make sure the filling does not touch the sides. There needs to be room all around the filling for the chocolate later. Slowly melt (or temper) the dark chocolate. Pour around 1 tbsp over the top of and around the sides of the almond filling. Once all the chocolate is used up, bang gently to level the chocolate and release air bubbles. Wrap and refrigerate for 15 minutes or until chocolate is all set.


A chocolate gift for my mom. #mothersday

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