This is the one item I almost always have in my freezer! Why? Because I am by nature a sweet tooth and I never want to feel deprived of not being able to indulge myself with an occasional treat! These dark chocolate almond butter cups feel – and taste – like an indulgence without impacting my blood sugar and sending me on an insulin roller coaster.
Use 85%-100% Dark Chocolate Chips
Typically when I’m making a batch of these chocolate treats, I use 100% dark chocolate chips so they really aren’t sweet at all. Occasionally I will use 85% dark or a mix of 85% and 100% to add just a hint of sweetness. I have trained my taste buds to really love the bitter taste of very dark chocolate. I understand this isn’t everyone’s cup of tea, so just go as dark as you can here! (Read more about the power of dark chocolate.)
Moderation, Not Deprivation
I find having something in my freezer at all times is the best way for me to not cave into temptation. If I’m tempted with a need for something sweet I just remove one of these from the freezer and savor the bitter taste and it does the trick! Also, by keeping it in my freezer I’m not as tempted to have more than one. These almond butter cups are pretty filling, so they make for a great mid-afternoon snack that you don’t need to feel guilty about! It’s all about moderation, not deprivation in my mind. Deprivation is NO fun and never leads to long term success with your health goals.
You can truly modify these in many ways, for instance, by using various levels of dark chocolate and swapping out the almond butter for different kinds of nut butter to add different flavors. Hope you enjoy these dark chocolate almond butter cups!
Dark Chocolate Almond Butter Cups Diet Considerations
Our Dark Chocolate Almond Butter Cups are dairy-free, gluten-free, sugar-free, keto, and paleo.
Equipment
- Muffin Pan
- parchment muffin liners
Ingredients
- 1/2 cup almond butter
- 1 cup almond flour I like to use blanched
- 1/8 tsp sea salt
- 4 oz very dark chocolate chips I use 100% dark from Pascha (if you prefer a little sweetness use 85%)
Instructions
- In a bowl, combine the almond butter and sea salt. Add half of the almond flour and mix well. Continue to add remaining almond flour 1 tbsp at a time until you reach a thick, cookie-dough like consistency. The consistency should be thick enough to mould with your hands. The amount of almond flour required will vary depending on original consistency and oiliness of your almond butter.
- Line a muffin pan with parchment paper cups.
- Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Add the dark chocolate to the smaller pot and stir continuously until melted. Remove from stovetop.
- Carefully pour a small amount of the chocolate in the bottom of each muffing cup and stick in freezer for 5-10 minutes until hard.
- Remove the chocolate layer from the freezer and use a cookie dough scooper to drop approxiatley one scoop on top of chocolate layer. Flatten the almond butter mixture on top of the chocolate.
- Pour another thin layer of chocolate on top of the chocollate and almond butter mixture.
- Place back in freezer for 20 minutes.
- Store in freezer and remove one at a time to thaw a few minutes before enjoying!
