Last night, on a whim, I tried pork belly again. Guys, it was so damn good. To all the people who I grimaced at for mentioning pork belly, I am truly sorry. I was wrong.
Lately, in addition to trying pork belly again, I have been working on some "healthier" recipes. Do those two thoughts go together? Probably not.
So... almond butter cups?
These are a somewhat healthier version of my peanut butter cups. They rely on dark cocoa powder, coconut oil and honey as a sweetener. All that gets wrapped around salty/sweet almond butter.
This recipe requires a little patience while you wait for the various layers to set up in the freezer. The end result is worth it! Store these candies in the refrigerator or freezer. They will begin to melt to the touch (thanks to the coconut oil) so once you unwrap one, eat it quickly (as if there is any other way.)
Almond Butter Cups
makes 12 candies
For the chocolate coating
3/4 c coconut oil, melted
1/2 c cocoa powder
3-4 Tablespoons honey (a bit more or less depending on how sweet you want the shell to be)
For the almond butter filling
1/4 c almond butter
salt & honey (to taste)
- - -
1. Line a mini muffin tin with baking cups
2. In a medium bowl whisk together the ingredients for the chocolate coating
3. Spoon/scoop some of the coating into each lined well of the muffin tin (I used 1-1 1/2 teaspoons per cup)
4. Freeze until set (about 5 minutes)
5. In a small bowl mix together the ingredients for the almond butter filling, adjusting the amount of honey and salt to your liking
6. Divide the almond butter mixture evenly among the 12 cups, using the back of a spoon to press it into a flat layer on top of the set chocolate
7. Freeze for 10 minutes
8. Divide the remaining chocolate coating among the 12 cups, spoon/pour it over the almond meal mixture until it is completely covered/smooth looking
9. Freeze until set (10-15 minutes)
10. Store in the fridge or freezer!