Almond Butter Cups {21DSD compliant}

almond butter cups

So, these are bitter. I’m gonna start out with that disclaimer.  BUT, for someone that needed that chocolate fix at the moment, & since Brittany Angell’s PMS brownies are not 21DSD compliant, these puppies did the trick. AMAZING with black coffee and a green-tipped banana.

For my fellow 21DSD-ers, here’s the recipe from the guide book, combined with JB’s coconut butter recipe…

Almond Butter Cups

what you need:

for the coconut butter:

2 cups unsweetened coconut flakes

1 tsp coconut oil

for the shells:

1/4 cup coconut oil, melted

1/4 cup coconut butter, softened

1/2 cup unsweetened cocoa powder (we used dark chocolate cocoa powder) 

(Add 2TBS-1/4 cup coconut sugar if you aren’t following 21DSDS!)

1/2 tsp pure vanilla extract

pinch of sea salt

pinch of ground cinnamon

for the filling:

3 TBS almond butter (or other nut butter) {next time I’ll try macadamia nut butter}

1 TBS coconut oil

pinch of sea salt 

what to do:

1. in a food processor, process until the flakes break down into a smooth texture, pausing every now and then to scrape the flakes off the sides.  If you’re having trouble making it creamy texture, add a small amount of coconut oil in at a time. This process may take up to 15 minutes.

2. line 12 cups of a mini-muffin tin with mini paper liners. (If you don’t have a mini-muffin tin, which I didn’t either, I doubled the recipe and used my normal sized muffin tin.)

3. make the shells: in a mixing bowl, whisk together all the ingredients for the shells.  Spoon a 1/8-inch layer of the shell mixture into the bottom of each of the prepared cups.  Place the tin in the freezer to set.  Should take around 5 minutes.

4. While the first layer of the shells is setting up, make the filling: combine all the ingredients for the filling in another mixing bowl.

5. Spoon the filling into each shell. As much as your heart desires as long as you have enough to fill all shells.

6. Place shells back into freezer to set again. Should take around 5 minutes again.

7. Once the middle is slightly set, go ahead and cover the filling with an even layer of the remaining shell mixture.

8. Place the muffin tin back in the freezer to set, and serve cold or at room temperature.




*recipe creds to Diane Sanfilippo and Juli Bauer!*

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