I LOVE Reese’s Peanut Butter Cups. In fact, I love all things chocolate and peanut butter. Unfortunately my thighs and skin don’t take as well to milk chocolate and unnatural peanut butter.
I made these organic dark chocolate (70% cocoa) and almond butter cups earlier this week for a dinner and they were delicious little treats – and so easy!
Makes 16 little mini cups
1 cup organic dark chocolate chips
1/2 cup almond butter
Melt half of the chocolate in the microwave for 30 seconds
Fill a mini cup-liner halfway with chocolate. Make sure you smush it around so that it covers the entire lining. Put them in the freezer for at least 20 minutes or until hard.
Take out the cups and put about a 1/4 tsp of almond butter in each cup.
Freeze this for about 4 hours.
Then add the final layer of melted chocolate to the top and put in the freezer.
Bring them out and refrigerate before you serve them. The key is the mini cup, the normal sized ones don’t bite down as well.