Peanut butter cups have always been a weakness of mine. Here is a healthier version that you can make at home without all the sugar and extra ingredients that we really don’t need to be eating.
Peanut allergies have become more common these days. For those who are allergic or follow the paleo diet, almond butter is a great substitute. These dark chocolate almond butter cups only have 5 ingredients!! I like to make homemade almond butter in my Vitamix. There are also some good store bought brands out there that don’t add sugar, like Justin’s Nut Butter Almond Butter.
I made these almond butter cups for Valentine’s gifts this year and used this Silicone Heart Baking Mold to make the shapes. Other candy mold shapes would work well too, or you can use a mini muffin tin with muffin wrappers to make the traditional peanut butter cup shape. Share your real food candy ideas in the comments below!
- candy mold or mini muffin tin with wrappers
- ⅓ cup almond butter
- 1 tablespoon local honey
- 1 tablespoon coconut oil
- ¼ teaspoon vanilla
- 1 and ⅓ cup dark chocolate chips
- Combine the almond butter, honey, coconut oil, and vanilla in a small bowl. Put it in the fridge to stiffen it up and make it easier to roll into little balls.
- Melt ⅔ cups chocolate chips in the microwave or in a double boiler. If using the microwave, take them out and stir every 30 seconds-they are easy to burn.
- Fill each mold a little less than half-way with the chocolate and put in the freezer.
- Take the almond butter mixture out of the fridge and roll into little balls. The size of these will depend on the size of your mold. For my purposes, they were about the size of my index fingernail.
- Press the top of each ball to flatten it just a little.
- Take out the mold from the freezer. Place an almond butter ball into each one.
- Melt remaining ⅔ cup chocolate chips. Drizzle chocolate into each mold until the almond butter is completely covered.
- Place back into the freezer to set.