Ingredients:
1/4 Cup Peanut Butter - I used plain ground peanuts
1/4 Cup Almond Butter - I used plain ground almonds
2 Tablespoons Raw Honey
1/2 teaspoon Vanilla Extract - divided
8 to 10 oz Dark Chocolate - 70% Cacao or less
Chopped Peanuts - Optional
Sea Salt - Optional
Directions:
Melt Dark Chocolate in a double boiler. If you do not have one, add a few inches of water to a pot and place a heat safe bowl or pot on top of it, not touching the water, just resting over it. Then bring the water to a simmer, while chocolate melts in the bowl, stirring continuously.
Line 12 muffin tins with cupcake liners and spoon some of the melted chocolate on the bottom of the cups swirling around to coat the sides a little.
Add Peanut Butter plus 1 Tablespoon melted Raw Honey, half of the Vanilla Extract mixed together to 6 of the chocolate lined cups and the Almond Butter plus 1 Tablespoon melted Raw Honey, half of the Vanilla Extract mixture to the other 6 cups.
Add Peanut Butter plus 1 Tablespoon melted Raw Honey, half of the Vanilla Extract mixed together to 6 of the chocolate lined cups and the Almond Butter plus 1 Tablespoon melted Raw Honey, half of the Vanilla Extract mixture to the other 6 cups.
Finally, top the cups with the remaining melted dark chocolate and put in the refrigerator to harden.
Also optional, I sprinkled the almond butter cups with sea salt, not just because it is a great mingling of salty and sweet tastes, but also so I would be able to tell the two kinds apart.
Makes 12 Cups Total
Also optional, I sprinkled the almond butter cups with sea salt, not just because it is a great mingling of salty and sweet tastes, but also so I would be able to tell the two kinds apart.
Makes 12 Cups Total