Just like everyone else, I love my nut butters. And chocolate? Don’t even get me started! So when I discovered how freakin’ simple it was to make homemade nut butter cups, you can bet I was addicted. Since then, I’ve started experimenting with new flavors and I’ve definitely found a winner with this one: salted maple almond butter cups.
The sweet and salty (but not too salty) combination is pure perfection. And the way the maple and almond flavors work together is just heavenly. Oh, and then cover it all in chocolate? Yeah. My mouth is watering just thinking about them!
Before you get started though… this is a perfect use for homemade almond butter! Have you tried making your own nut butters yet? If not, check out the instructions here. Again, super simple!
Salted Maple Almond Butter Cups
½ cup almond butter
2 Tbsp maple syrup
¼ tsp sea salt
1 tsp vanilla
8 oz unsweetened baking chocolate*
Stevia or monk fruit extract to taste
1 Tbsp honey
- Create a double boiler on the stove.
- Place the baker’s chocolate in the bowl of the double boiler and allow to melt over medium heat.
- While the chocolate is melting, line a muffin tin with paper or silicone liners.
- In a small bowl combine the almond butter, maple syrup, sea salt, and vanilla and mix until completely combined. Use a teaspoon measuring spoon to scoop the maple butter into small rounds and set them aside on a plate or tray.
- When the chocolate is completely melted add the stevia and honey and mix to completely combine. Turn off the heat but leave the bowl on the double boiler to keep the chocolate melted.
- Use your tablespoon measuring to quickly measure a tablespoon of melted chocolate into each cup. Use the back of a the spoon to spread the chocolate over the bottom of the cups and just up the sides.
- Roll the almond butter into balls and then flatten them to a little less than ¼” thick.
- Place the rounds in the center of the muffin tins and follow with 1 rounded teaspoon of melted chocolate. Use the back of a spoon to spread the chocolate completely over the filling. Chill in the fridge until set, about 300 minutes. Store in an airtight container in the fridge and enjoy!
*You can also substitute 5 oz unsweetened baking chocolate and 3 oz cacao butter for a “milk chocolate” flavor