Yield 16 servings Number Of Ingredients 3 Steps:
First, line a mini-cupcake tin with paper liners. Next, melt chocolate chips in a microwave-safe bowl. Then, mix the powdered sugar and almond butter together for a thick consistency. Once the chocolate chips are melted, place a thin layer of chocolate on each liner. Then, add a spoonful of the almond butter concoction on top of each layer of chocolate. Top with another layer of chocolate, completely concealing the almond butter. Finally, place the tray in the freezer and freeze for 1.5 hours. Serve and enjoy!
Yield 10 servings Number Of Ingredients 4 Steps:
In a small bowl, place half of the chocolate chips. Melt in the microwave in 30 second intervals, stirring in between, until fully melted. Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides. Refrigerate until set. In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth. Pour the peanut butter into the tart pan and smooth the surface. Melt remaining chocolate and pour over the peanut butter. Smooth out the chocolate making sure it covers the entire surface. Refrigerate until set, about 1 hour. Slice and serve. Enjoy!
Time 21m Yield 10 Number Of Ingredients 4 Steps:
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Line muffin cup liners with a layer of chocolate, about 2 teaspoons each. Mix almond butter and confectioners’ sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges. Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.
Time 5m Yield 6 almond butter cups Number Of Ingredients 4 Steps:
Mix vanilla extract and salt into your almond butter. Using a teaspoon make six flat roundish patties of almond butter. Set aside. Fill 1 and 1/2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold. Place one of the almond butter patties on top of each chocolate puddle. Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered. Place in the fridge until hardened (I left mine over night). Pop out of the muffin tin and enjoy.
Time 21m Yield 10 Number Of Ingredients 4 Steps:
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Line muffin cup liners with a layer of chocolate, about 2 teaspoons each. Mix almond butter and confectioners’ sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges. Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.
Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea-size-to-1-inch clumps. Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven. Bake, rotating pan 2 to 3 times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. Bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
