If you’re an ooze lover like me, these will not last long 😇
The cold crisp white chocolate encases the creamy almond butter, and a cocoa dusted almond gives it an irresistible crunch!
As always, this recipe is chock full of healthy fats like cacao, coconut, or optionally ghee, and of course almond! Since it’s sugar free, this is truly a food and not a candy (as chocolate should be 🍫)
To make you need:
3 ounces cacao butter
3 ounces coconut butter or ghee (or a mixture)
1.5 ounces allulose + more for toasting the almonds
Almond butter for filling (I like condensed almond milk from Blue Mountain Organics) – check out my nut butter swap guide!
Cacao powder to dust the almonds
Raw almonds
How to:
Begin by heating up the cacao butter and coconut butter/ghee over a water bath. Use a whisk to stir them together slowly. Add in the allulose when the fats are melted.
Next use a spoon to cover the bottom of the nut butter cup molds. I got mine on Amazon.
Place them into the freezer to cool. While they are cooling, Toast/caramelize the almonds in a pan using allulose and cacao powder. Make sure to move them frequently and to keep the temperature low so that they don’t burn.
Remove the mold from the freezer and use a spoon to add a dollop or almond butter into the center of each mold. Place an almond into the center as well and move them back into the freezer.
When they have set, use a spoon to cover them with the remaining white chocolate, and back into the freezer they go!
Store in an airtight container in the freezer or fridge and enjoy as a fat fueled snack or desert !
These also make a nice gift in a truffle box with these hazelnut truffles, white chocolate hazelnut bark, coconut cream filled chocolate eggs, or these funky marbled chocolates!
