Almond Butter Cups
Happy Valentine's Day everyone! I hope you're enjoying whatever plans you've made for today and eating lots of yummy treats! Today we made some seriously sweet, awesomely indulgent, surprisingly not TOO bad for you treats for you to share with your valentine, Almond Butter Cups!
Think 'Reese's PB Cups' but made with real ingredients. This recipe makes about 3 large chocolates each, if you are using a cupcake mold like I did.
Ingredients:
Instructions:
Fill bottom and sides of candy molds with chocolate using a butter knife (the texture will be pretty thick). I used silicone cupcake molds for bigger chocolates, but you could really use any size as long as you have enough room in the molds for the almond butter filling as well. Once molds have been coated in chocolate mixture (about a 1/8-1/4 inch thick), pour in heaping teaspoons of the almond butter mixture until the molds are almost all the way full. Use remaining chocolate mixture to top almond butter mixture and seal the molds. Freeze for one hour to set, then enjoy! Looking for a less almond-buttery treat? Sometimes you need chocolate. And I mean JUST chocolate. Mouth-fulls of just chocolate. I usually fill that need with this Simple Fudge Cups recipe. Its simple and great for people who aren't almond butter fans or have nut allergies! 
10 Comments
Simple Fudge Cups
I'm a sucker for chocolate. Really, I have a hard time saying no. Of course Alex had to veganize his favorite fudge recipe so I could try it...I've had two pieces already for breakfast.
Alex replaced the chocolate called for in the recipe with carob chips and added vanilla to sweeten the carob a little, but the vanilla is purely a preference thing. We chose to drop ours by the spoonful into cupcake cups to make more for more individual servings, and I'd recommend it, especially for people who only like sweet things sometimes- you can freeze them and take out just one when you want one! Simple Fudge Cups 1/4 cup vegan butter (we used earthbalance) 4 ounces carob chips 1 teaspoon vanilla 2 1/2 cups powdered sugar 2 tablespoons boiling water Prepare your baking cups or an 8 in. square baking pan with parchment paper. Melt the carob chips and butter together in a small bowl set over a saucepan of boiling water. Once melted, let cool for a couple minutes then stir until smooth. Add vanilla. Beat half of the powdered sugar into the melted chocolate mix, then stir in one tablespoon of boiling water. Repeat with the remaining powdered sugar and another tablespoon on boiling water. Spoon fudge into cups or pan and refrigerate until hard. These are sweet and rich, but the slight bitterness of the carob keeps them from being unbearably sugary like some fudge. Also, feel free to add nuts if you like. Enjoy!
If you're more of a peanut-butter-cup kind of vegan, try this Almond Butter Cups recipe! Filled with smooth, yummy almond butter, these sweet treats make it so you'll never miss Reeses again!
Carob Cupcakes with Coconut 'Buttercream' Frosting
Okay, I feel a little guilty. I went a little crazy caving into my cravings today. But sometimes, you just NEED that sugar fix! So for the rest of you who also like to indulge, help yourself to our Banana Carob Coconut Cupcakes with Coconut 'Buttercream' Frosting! This recipe makes 12 insanely rich and moist cupcakes. Adapted from the Baking Stone.
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