Dark chocolate is a good mood enhancer and high in antioxidants and minerals such as manganese, copper, magnesium, and iron. Nut butter and chocolate is a match made in heaven, especially if enhanced with a bit if salt! Try these homemade nut butter cups – they’re a cinch to make and a lot healthier than the store-bought variety. Try to use nut butter that doesn’t contain additional oil or sugar.
Makes 12 mini cups
3/4 cup (150 to 200g) high quality dark chocolate, coarsely chopped (like Malagos)
3/4 cup creamy peanut, cashew, or almond butter (preferably with no added oil or sugar)
4 to 6 tbsp coconut sugar (omit if the nut butter is sweetened)
1/8 tsp salt, optional
Toppings, such as: sliced almonds, pistachios, goji berries, desiccated coconut, chocolate chips
- Line a mini cupcake tray with 1 oz cupcake liners.
- Place the chocolate in a heatproof metal bowl and place over a small saucepan with 2 inches of water (make sure the water doesn’t touch the bowl). Melt the chocolate over medium or medium-low heat. Remove from heat.
- Place a 1/2 teaspoon of the melted chocolate in each cupcake liner. Place in the freezer for 5 minutes to harden.
- Meanwhile, mix the nut butter with the sugar and salt, if using. Place a heaping teaspoonful into the liner; bang the cupcake tray on the table to help the nut butter spread out.
- Divide the remaining melted chocolate over the nut butter cups and flatten with the back of a spoon.
- Decorate the tops with almonds, pistachios, dried berries, etc. Chill in the refrigerator until ready to eat.