There’s something about rainy days that makes me want to hide in my house and play in the kitchen. Anyone else? A few weeks ago we got a real soaker on a Sunday and
inspiration struck I saw these on Pinterest. I’d been wanting to make homemade Reese’s (with a few tweaks) for awhile and here was my opportunity. They’re Ross’ absolute favorite and I have to admit… I’ve sort of missed them ever since I changed my diet.
You know that urge you get to just be bad? Usually when it comes on I try to get my rebellious fix in other ways like deleting emails, Netflixing in bed and machine washing dry-clean only clothes (be careful with this one!) rather than sacrificing how great I feel when I stick to my anti-inflammatory lifestyle. But in this moment I just wanted chocolate. So, I’ve learned the trick to splurging a little without feeling like the train has completely left the tracks is being prepared and making homemaking little treats like these guys to stock away for those just-gotta-have-it kind of days.
These almond butter cups are rich, decadent and have plenty of sweetness. They’re a treat no doubt, but splurging with one of these bad boys is a much better option than what’s in that orange package. These are made with just four simple ingredients that are nutrient rich. Heck, cacao powder and coconut oil are even considered super foods meaning their among the most nutrient dense foods you can eat. And there’s none of that other questionable stuff and a lot less sugar too.
So, go ahead, make a bunch and store them in the freezer for when you just need a little somethin’ somethin’. You can thank me later. ;)
Almond Butter Cups
1/2 cup coconut oil
1/2 cup raw cacao powder
4 tbsp maple syrup
In a sauce pan heat coconut oil over medium heat. Once melted, remove from heat. Stir in maple syrup and cacao powder until you have a smooth chocolate sauce.
Line 12 mini muffin cups with paper liners. Drizzle chocolate sauce in the bottom of the cups just enough to coat the base. Place in freezer about 10 minutes to set. Spoon a small amount – about 1/2 tsp size – almond butter into each cup. Cover with the rest of the chocolate sauce filling cups to the top. Return tin to freezer and allow to set at least another hour or two. Store in freezer or fridge.