Vegan Almond Butter Cups

Is your son allergic to peanuts? Do you work at a peanut-free office? Peanut allergies have changed the lives of many of us who don’t even have a problem with the legume. But that doesn’t mean we can’t enjoy sweet treats together. These almond butter cups are healthier than any related store-bought candies and they are peanut-free. Fun as a kid-friendly craft, they are also a welcome gift for vegans and anyone with peanut afflictions.
Is your son allergic to peanuts? Do you work at a peanut-free office? Peanut allergies have changed the lives of many of us who don’t even have a problem with the legume. But that doesn’t mean we can’t enjoy sweet treats together. These almond butter cups are healthier than any related store-bought candies and they are peanut-free. Fun as a kid-friendly craft, they are also a welcome gift for vegans and anyone with peanut afflictions.

Related story These Vegan Bakers Will Make You Rethink Your Wedding Cake

Related story These Vegan Bakers Will Make You Rethink Your Wedding Cake

Almond Butter Cups

Makes 12

Ingredients:

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• 1/3 cup smooth almond butter

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• 1/4 cup powdered sugar

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• 12 ounces semisweet chocolate, chopped

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• Sea salt

Directions:

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1. Line a 12-cup mini-muffin pan with small paper cups.

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2. In a small bowl, mix together almond butter and powdered sugar until well-combined. Refrigerate while you melt the chocolate.

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3. Melt chocolate in a double boiler, stirring until smooth. Turn off heat and keep chocolate warm.

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4. Scoop 1-tablespoonful portions of almond butter into your hand and form into same-size balls. Place on a sheet of waxed paper and flatten them slightly.

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5. Spoon about 1 teaspoon melted chocolate into each of the paper cups. Use the back of a spoon to spread chocolate evenly onto the bottom and a bit up the side of the paper cups.  Place muffin pan in the freezer until chocolate hardens.

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6. Press an almond butter disk into each cup. Spoon chocolate over the disks, spreading evenly and so the chocolate goes down the sides of the disks. Sprinkle each with a few crystals of sea salt.

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7. Place in the refrigerator for 45 minutes or until chocolate hardens.

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