Need a post meal treat to end the day? these rich low carb chocolate almond butter cups are a perfect post meal treat to keep you satisfied for hours and hours between meals.
I’m not someone who craves sweets but I have grown to enjoy some dark chocolate from time to time. I normally buy the 85% dark chocolate and say I’m only going to have a ⅓ of the bar. More often than not that plan fails and within a few minutes the whole chocolate bar has gone missing. All of the careful tracking of calories and macros has been through aside for a few moments of indulgence. To counteract this I like making these chocolate almond butter cups. They are not overly sweet and have a higher fat to carb ratio than your standard chocolate bar so it is a good way to finish a meal and keep me full for the rest of the evening.
You can portion these cups however you like, I used a silicone muffin pan but any candy mold would work great and honestly you could easily make 24 of these cups instead of 12 as this recipe calls for. Just pour half portions into the molds to stretch out the number of serving.
Chocolate almond butter cups
- Chop bakers chocolate up as thinly as possible so it will melt evenly.
- In a medium saucepan bring heavy cream and ½ cup coconut oil to a simmer.
- Add erythritol, whisk until dissolved then begin whisking in chocolate in stages until the mixture is smooth. Do not let mixture come to a boil at any point, just heat enough to melt the chocolate.
- Pour chocolate mixture into silicone muffin pans, chill for 30 minutes in freezer.
- In a medium saucepan melt coconut oil, peanut butter powder and almond butter whisking until smooth. Let cool for 10 minutes.
- Pour almond butter mixture over the chilled chocolate then top with chopped almonds. Chill for at least 1 hour before removing from silicone molds.