Almond-Cashew Butter Cups
What’s better than chocolate and peanut butter, when it comes to candy bar flavors? Try dark chocolate and almond butter””with a sprinkling of chopped cashews””and see for yourself! Replicate the wrinkled-edge look of store-bought butter cups by layering ingredients in muffin tin liners, peeling away the paper just before serving.
Melted dark chocolate and almond butter are layered in muffin-tin liners to make these homemade candy cups.
16 oz. dark chocolate, melted
1/2 cup almond butter
2 Tbsp. cashews, chopped
1. Line a muffin tin with paper liners and set aside.
2. Divide dark chocolate and almond butter into the muffin tins beginning and ending with chocolate; top with cashews.
3. Transfer to the freezer for 20 minutes. Serve.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food.
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