Thursday, January 27, 2011

World's Easiest Chocolate Almond Butter Cups

Even though there are a lot of gluten-free foods and candies on the market, I've tried hard to avoid processed foods. Generally I've become a big fan of knowing exactly what I consume. I'm still learning which brands to use and which to avoid, but since I'm not going to buy a farm where I can raise my own livestock and grow all of my own products, I have to buy from someone!

The other day I was craving candy. That doesn't happen very often, but I thought I'd make a little something to satisfy my sweet tooth. This tasty treat also happens to be vegan, casein-free, gluten-free and pretty darn satisfying.

Simple Chocolate Goodness

With a wonderfully gooey almond center


Chocolate chips
Almond butter

Yes, it's that simple. But, the type of chocolate and almond butter you use will very much change the outcome. The chocolate chips I used were semi-sweet, but they have quite a rich, dark flavor. I used Chocolate Dream which fit the allergen-free profile.

As for almond butter, I used salt-free, crunchy Roasted Almond Butter Sounds boring, I know, but the roasting and the crunch makes it just right.

I dare you to eat just one.

How it's done:

If you are a normal human that doesn't have a bunch of gadgets in your kitchen, take a metal mixing bowl and set it on top of a sauce pan with water in it. Take care not to get any water in the chocolate! You won't like the result. Turn the heat no higher than medium low to keep the water just at a simmer. Pour chocolate chips into the top bowl and stir until melted. At this point, if you're feeling feisty, feel free to add in anything that sounds fun into your chocolate: butter, a bit of vanilla, heck, crumbled up bacon. Turn off stove.

Now, spoon the bottom layer of chocolate into baking cups. Muffin-size cups will give you Reese's size candies. Mini cups are fun and less guilt-inducing. It's easiest if the papers are set in a muffin tin... I just didn't have one handy.

Give the pan a little tap or two on the counter to even out the chocolate. Then stick it in the freezer for a minute or so so it hardens. If you can't find a place balanced on your frozen pizzas, you can put it in the fridge... it just might take a bit longer.

If plain almond butter doesn't float your boat, now's the time to add mix-ins. A dash of sugar and salt, or some cinnamon, maybe some dried cherries...

After removing the chocolate from the cold, spoon a half teaspoon or more into the middle of the chocolate cups, taking care not to smudge it on the edges, lest you have leaky cups!

Cover the almond butter with the still-warm melted chocolate. Put the finished product back in the refrigerator (if you can stand it!), and after it's set up, you're in business!

EDIT: I just found out Maranatha is giving out nut butter: Excellent!



  1. *drool*
    fun writing! Enjoyed your posts.

    You know, it would be interesting to see your list of brands to use and which to avoid - with updates as experience warrants, of course.

    Btw, do you ever have reactions to distilled stuff made from gluten, like white vinegar? Some people say to avoid it, but I've seen other nicely written, scientific-ish posts saying that there's no way the gluten proteins would make it through the distillation process (it would be like expecting a rock to evaporate from a pot of boiling water.

  2. yum this sounds delicious! making this for dessert tonight!!

    Kristen @ Simply Savor

  3. Kara - the gluten-free list would be easy... but the conflict-free, GMO-free, happy chicken frolicking in pastures list would take a while! There are a bunch of things I avoid since my gut isn't healed yet... but from a gluten standpoint, vinegar is fine. I believe vinegar is the evaporite, not the stone. However, what happens to the vinegar AFTER could be a problem.... if it's flavored or run on shared equipment.

    I'll try to put up some non-chocolate enticing things for you!

  4. Kristen - I hope you enjoy! Let me know if you do anything fancy with them!