Giant Homemade Almond Butter Cups Recipes

GIANT HOMEMADE ALMOND BUTTER CUPS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Line muffin cup liners with a layer of chocolate, about 2 teaspoons each.
• Mix almond butter and confectioners' sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges.
• Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.

CHOCOLATE-ALMOND BUTTER CUPS

Steps:

• Line a mini muffin pan with paper liners and set aside.
• In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
• Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
• Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
• Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
• Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
• Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.