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.