Happy Halloween!!! Here at My Clean Kitchen we are brimming with Halloween spirit. We carved pumpkins, decorated the windows with witches. hung spiderwebs, and even …don’t judge us too much…bought costumes for the pups!
Even though we have been hard at work today bracing for hoards of trick-or-treaters projected to descend on Sara’s house, we still had time to throw together a little treat for you guys. We know how hard it can be to try and eat clean around the holidays. This is especially true for Halloween where highly processed mega distributed candy is king. So in an effort to score a win for the clean eaters out there, we threw together this delicious alternative peanut butter cup recipe.
Our cups are made with all natural almond butter instead of the over processed, highly sugared, peanut butter you usually find. We also added a little twist by adding a dash of vanilla and coconut, which we sweetened and toasted ourselves. The hint of vanilla and the coconut flavor give these almond butter cups a little something extra that is going to make it hard for you to eat just one!
Here is our recipe. We hope you enjoy them as much as we did!
Have a safe and happy Halloween!!!
Bentley and Belle all dressed up for Halloween!!!
Local Ingredient: local honey (purchased from the grocery store, which stocks local products).
We then added the honey and vanilla.
We mixed all the ingredients together and put the mixture in the freezer.
Next, we melted the coconut oil in a double boiler. We then added the dark chocolate and melted until smooth and creamy.
After the chocolate was melted, we put about 1/2 a tablespoon in each cup. We coated the bottom, making sure to also coat about half way up the sides. We then put the cups in the freezer to harden, about 10 minutes.
While the chocolate was hardening, we made 8 large teaspoon sized balls with the almond butter.
Once the chocolate was hard, we pressed the almond butter balls into the cups.
We then topped the almond butter with the remaining chocolate, making sure the entire top was covered. We then sprinkled with the toasted coconut and put them back in the freezer for 30 minutes, until completely hardened.
Ingredients
1/2 cup almond butter
1 teaspoon vanilla
1 tablespoon honey
1 2/3 tablespoons coconut oil
12 oz dark chocolate (at least 70%)
1/8 cup toasted coconut, for garnish
8 cupcake liners
Instructions
- In a small bowl mix together the almond butter, honey, and vanilla extract. Place the bowl in the freezer after mixing. Allow to sit for at least 30 minutes.
- Over a double boiler melt the coconut oil. Add the dark chocolate. Melt the chocolate and mix well.
- Pour about half a tablespoon of the chocolate into each of the 8 cupcake liners. Spread evenly over the bottom, trying to coat the sides about half way up the liner. Place in the freezer for 10 minutes.
- While the chocolate is cooling, roll the almond butter into teaspoon sized balls.
- Remove the chocolate cups from the freezer. Put one ball of almond butter in each. Press the almond butter flat with your fingers, making sure it is evenly spread over the chocolate bottom.
- Pour the remaining chocolate over the top of the almond butter, making sure to cover it evenly so no almond butter is showing and the chocolate touches all sides of the cupcake liner. Sprinkle the top of the chocolate with toasted coconut.
- Put the cups back in the freezer for 30 minutes, or until the cups have hardened.
Ha! I totally wanted to get my dog’s costumes but didn’t get around too it this year! Sounds like you all are in the spirit! These almond butter treats looks fabulous! We should have come trick or treating at your house! I would have loved to see what you were giving out!
Thanks Crystal! They were delicious! The dogs weren’t too sure about their costumes, but they still looked great!!!