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Chocolate Almond Butter Cups

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I’ve been making these for the past few months or so whenever I get a craving for something sweet but don’t want to whip out the sugar, flour and measuring spoons. I’ll usually make a batch every other week, then store them in tupperware and keep them in the fridge to have as dessert all week. They’re THE easiest things to make, and you only need three or four ingredients. Start to finish, they take about an hour to make. DO IT.

What You Need:

  • Half a bag of semi sweet chocolate chips (non dairy)
  • jar of almond butter on hand (unsalted)
  • sea salt
  • sliced almonds (optional)
  • 12 mini cupcake liners

What You Do:

  • Line 12 cupcake tins with mini cupcake liners
  • Using a double broiler, melt half a bag of chocolate chips over low heat, stirring frequently to make sure the chocolate doesn’t burn
  • Once melted, spoon in a dollop of chocolate into each cupcake liner
  • Shake the cupcake tray so that the chocolate spreads, covering the bottom of each cupcake liner
  • Next – spoon out around half a teaspoon of almond butter into each cupcake liner
  • Top each cup with more melted chocolate, covering the almond butter
  • Give the tray a few good shakes, letting the chocolate and AB even out in the cup
  • Finally, top with a dash of sea salt and sliced almonds (optional)
  • Place the tray in the fridge, wait about an hour for them to harden and then dig in!

You can also make these with peanut butter for a more “Reese’s Pieces” feel, but I prefer the AB myself :)


Obsessed: Almond Butter

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Ah, almond butter. What would I do without you?! This is a staple in my refrigerator and I use it so often that it’s something I have to replenish every other week (if not more often). It’s surprisingly pricey (8, 9 dollars, maybe?) at a regular supermarket, so I usually pick mine up at TJs for about 5 dollars and it is ALWAYS the most expensive thing I buy (but always worth it!)

It comes in a variety of different ways….salty, crunchy, smooth, unsalted, etc. I always stick with the raw, crunchy, unsalted version. No added salt for me! I use it in countless ways. You can pretty much use it any way you would peanut butter, but here are some of the ways I use it:

– grilled almond butter and jelly sandwich

– on toast topped with banana slices

– in a smoothie (best. idea. ever.)

– in breakfast quinoa/oatmeal

– on apple slices

– straight out of the jar

When I was hardcore into running a few months ago (pre injury, boo!) my go-to pre running snack was either a spoonful of this stuff straight out of the jar, or I would slather it onto a piece of whole wheat toast. It kept me satisfied and gave me the fuel I needed for my running.

Don’t get me wrong — I love me some regular ole’ peanut butter and I happily enjoy both types (or any sort of nut butter, really) but there’s something about this stuff that I think I like better. If you’ve never tried it, you’re missing out. Splurge a little and pick some up!