Vegan MoFo Day 14: Almond Butter Cups


These are not beautiful.  But they are delicious.

And in the end, isn’t that really what matters?  I have to admit, as a blogger/freelance writer-photographer/pastry chef, I struggle with the fact that sometimes things just don’t turn out the way you want them to (aesthetic wise, at least).  I’m a perfectionist.  I tend to get frustrated when something doesn’t look perfect, photograph perfect, have the right consistency.  With these buggers, I just let go and let the chocolate and almond butter do the work.  So they’re unique and…er…rustic?…little buggers, but they hit the spot and they’re peanut-free for G.  Which he’ll be thrilled about since it’s been years since he’s been able to eat a peanut butter cup.  Am I a bit late on the vegan peanut butter cup fad?  Sure.  But better late than never!

And in case you’re wondering, to make these look good, just be sure to make the disc of almond/peanut/cashew/whatever butter smaller than the diameter for the cup. That way the second chocolate layer can drizzle down and fill the sides of the cup. Or, if you feel lazy, be like me and make a layered chocolate-almond butter cup. Either way, they are utterly addictingly good.

Posts of MoFos Past:

October 2009: —
October 2008: —

Almond Butter Cups

8 oz semi-sweet baking chocolate, chopped
1/2 c almond butter
1/4 c confectioner’s sugar

Line 2 mini cupcake pans with paper liners (24 cups in total).

In a double boiler, melt the chocolate.

Meanwhile, mix the almond butter and confectioner’s sugar together until fully combined.

Once the chocolate has melted, drizzle 1 tsp of chocolate into the bottom of each cup. Shake/thwack against counter to evenly disperse chocolate. Place in freezer for 3 minutes to harden.

While the chocolate is hardening, form the almond butter mixture into tiny balls. Flatten each ball to a disc and place on top of chocolate layer in the cups. Pour 1 tsp of chocolate on top of disc (or as much as needed) to cover disc evenly and coat sides.

Place the cups back in the freezer for 1 hour before eating. If you don’t eat them all, store in an airtight container in the frigde.

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Comments
9 Responses to “Vegan MoFo Day 14: Almond Butter Cups”
  1. YUM! This is one of my favorite treats from Cosmo’s. I need to try making some!

  2. jessy says:

    they’ve got a ton of personality and it looks like they pack a lot of awesomeness, too! absolutely delicious, Jes – and kick ass on letting go! i need to do more of that myself. what a tasty reminder to do so. yay!

  3. Those look super cool and yummy! 🙂

  4. shellyfish says:

    I make almond butter & peanut butter cups every Christmas – they are so yummy, but it’s hard to not eat them all.

  5. Kiersten says:

    I’m sure those would disappear just as quickly here as our peanut butter cups! I like the layered look, it makes them look more interesting.

  6. Eileen says:

    Now that is a truly excellent idea. I wonder if I can make a huge batch and send them off to family for holidays without eating 2/3 of the batch. Only time will tell!

  7. BitterSweet says:

    Mmm, you just can’t beat simple treats like these. Perfect to whip up on a whim, or give out as holiday gifts!

  8. gail says:

    I will be very surprised if I make it through the entire day without tying to make these – “perfect” looking or no, they look perfectly delicious!

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  1. […] hunt for Cleo’s Peanut Butter Cups and a comment about making homemade ones from Jes over at Eating Appalachia (one of my favorite blogs), I turned the kitchen into a little candy […]



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