Dark Chocolate Almond Butter Cups

Thrive Concierge yoga + Culinary Studio shared this amazing Valentines Day Recipe just in time for the holiday!

Both delicious and nourishing, Dark Chocolate Almond Butter Cups are the perfect way to show your beloved or yourself some love on Valentine’s Day. These luscious morsels are made with raw chocolate and almond butter, providing a complex and delectable flavor, along with tons of antioxidants and minerals.

Dark Chocolate Almond Butter Cups     Cup Ingredients:                   3/4 cup cacao paste 1/2 cup cacao butter ½ - 1 cup maple syrup (adjust according to desired sweetness) 1/8 teaspoon sea salt A few drops stevia (optional)   Filling Ingredients:                   1/2 cup raw almond butter 2 teaspoons coconut sugar 1 teaspoon lucuma powder 1/4 teaspoon of sea salt   Directions:                   Place cacao paste and cacao butter in a double-broiler to melt. Remove from heat and stir in maple syrup. Pour 2 teaspoons (for large cups) or 1 teaspoon (for small cups) of the chocolate into each cup of a lined cupcake tin. Sprinkle with sea salt. Place tin in freezer for 30 minutes. Mix filling ingredients together in a bowl. Remove tin from freezer and scoop almond butter filling, adding 2 teaspoons (for large cups) or 1 teaspoon (for small cups) to each cup. Place tin in freezer for 30 minutes. Remove tin from freezer and pour remaining chocolate into each cup, covering the almond butter filling. Sprinkle with sea salt. Place tin in freezer for at least 6 hours before serving. Allow to warm to room temperature (5 - 10 minutes) for best flavor.   Yields: 6 large or 12 small cups   If you liked this recipe...consider joining the Thryve Studio DIY Chocolate Truffle Making class happening this weekend. Perfect Valentine's activity to celebrate the occasion. See flyer for sign up details below.   

Dark Chocolate Almond Butter Cups

 

 

Cup Ingredients:                  

3/4 cup cacao paste

1/2 cup cacao butter

½ - 1 cup maple syrup (adjust according to desired sweetness)

1/8 teaspoon sea salt

A few drops stevia (optional)

 

Filling Ingredients:                  

1/2 cup raw almond butter

2 teaspoons coconut sugar

1 teaspoon lucuma powder

1/4 teaspoon of sea salt

 

Directions:                  

Place cacao paste and cacao butter in a double-broiler to melt.

Remove from heat and stir in maple syrup.

Pour 2 teaspoons (for large cups) or 1 teaspoon (for small cups) of the chocolate into each cup of a lined cupcake tin. Sprinkle with sea salt.

Place tin in freezer for 30 minutes.

Mix filling ingredients together in a bowl.

Remove tin from freezer and scoop almond butter filling, adding 2 teaspoons (for large cups) or 1 teaspoon (for small cups) to each cup.

Place tin in freezer for 30 minutes.

Remove tin from freezer and pour remaining chocolate into each cup, covering the almond butter filling. Sprinkle with sea salt.

Place tin in freezer for at least 6 hours before serving. Allow to warm to room temperature (5 - 10 minutes) for best flavor.

 

Yields: 6 large or 12 small cups

 

If you liked this recipe...consider joining the Thryve Studio DIY Chocolate Truffle Making class happening this weekend. Perfect Valentine's activity to celebrate the occasion. See flyer for sign up details below.