I am clearly on an almond butter kick these days. Or maybe it’s just that I’m on an almond kick because I found a recipe for almond milk that I really want to try…Perhaps you could say I’m going a little “nuts” (Terrible joke, I know).
For the month of April, I am attempting to keep from consuming any unnatural sugars. So far, a mere 9 days in, I’m doing great! But when you work the dessert station at your internship and you make creme brûlée and ice cream and chocolate ganache tarts with red wine, the temptations are endless. So, I thought I’d make a dessert to satisfy my want for something sweet without too much added sugar.
What you need:
1/2 cup almond butter (you can use my recipe here!)
7oz dark chocolate
mini cupcake pan + liners (I found my mini cupcake pan at a thrift store, but I’m sure you could find one at Target)
What to do:
Melt your chocolate over a double boiler until it’s smooth and glossy || tip: chocolate’s two worst enemies are excessive heat and moisture so be sure your water is just simmering underneath your bowl so your chocolate won’t burn, and do not add water to it to help thin it out, it doesn’t work!
Pick up each liner from the mini cupcake pan and spoon about a teaspoon of chocolate into each one, moving it around so it completely covers the bottom.
Take that yummy almond butter you’ve made (or if you bought it from the store, I’m not judging), and add a bit of honey to it so that you can roll it into small balls, about 1″, as seen below (you could also add some powdered sugar for a firmer ball, but I didn’t want to add any extra sugar). Place each ball into the chocolate filled cupcake liners and press down slightly so the chocolate is forced up around the sides of the ball.
Lastly, take the remaining chocolate and top each liner with it, using just enough to completely cover the almond butter, about a teaspoon. Sprinkle with sea salt, and let your cups sit in the fridge until they’ve set. You can store them in a covered container at room temperature or in the fridge.