In my pre-paleo days, I loved anything that included chocolate and peanut butter. Reese’s cups, ice cream, homemade peanut butter squares — you name it, I was probably obsessed with it. One of the first paleo desserts I ever made, naturally, was a dark chocolate almond butter cup. At the time I decided to use 90% dark chocolate and show no mercy on my family who had the lucky fortune of enjoying the “treat” I so lovingly prepared. The thing is, no one likes 90% chocolate. NO ONE. And let me tell you — I love dark chocolate more than anything, but the really really dark stuff basically just tastes like burnt coffee grinds. Well, my family “grinned and beared it” as they say (some more than others), but ultimately no one dug in for seconds. Such is the tough part of offering to bring dessert to a chocolate-loving family.
Since then, I refined my Dark Chocolate Almond Butter Cups recipe to include dark chocolate, lots of Tin Star Foods Grass-Fed Brown Butter Ghee, sea salt, and a random assortment of other yummy crunchy add-ins. I also downsized the portions to “mini” cups rather than full size, because quite honestly the large ones are too messy and the chocolate-almond butter ratio doesn’t satisfy my palate.
If you have only a few ingredients on hand and a craving for something sweet, I think these Dark Chocolate Almond Butter Cups will do just the trick! They serve best cold (pulled straight from the freezer), so keep that in mind if you take them to a picnic or outdoor event where they could easily melt. Or, just eat them on the way there! Also, if you don’t like almond butter or have a nut allergy, consider using sunflower seed butter instead.
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- Tin Star Foods Grass-Fed Brown Butter Cultured Ghee
- Endangered Species Fair Trade Dark Chocolate
- Barney Butter Crunchy Almond Butter
- 2 tbsp Tin Star Foods Grass-Fed Brown Butter Ghee
- 4 oz dark chocolate
- 3 tbsp almond butter (I prefer crunchy)
- Optional add-ins: shredded coconut, crushed pecans, Enjoy Life chocolate chips, dried cherries
- In a small pot, melt ghee over medium heat. Stir to avoid burning.
- Once melted, add in chocolate. Continue stirring to melt (1-2 minutes).
- Add cupcake papers to a 1-dozen mini cupcake pan.
- Add 1/2 tbsp of melted chocolate to each mini cupcake paper.
- Next, add in 1 tsp of almond butter to the center of each cup. Top with 1/2 tbsp of chocolate, careful not to overfill the cup.
- Sprinkle optional add-ins on top if desired.
- Store in the freezer to harden for 1 hour before serving.
- Serve chilled.
- Substitute smooth almond butter for crunchy, if desired. Cups taste best when enjoyed immediately after removing from the freezer, to avoid melting.
More sweet and salty dessert recipes!