Strawberry Almond Butter Chocolate Cups

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This scrumptious recipe was created by the amazing Joy McCarthy (aka Joyous Health) - you can click here to go directly to her site for the recipe, or read what I've paraphrased from her recipe below. These tasty treats are super easy to make, and unlike Reese's peanut butter cups, which contain high amounts of sugar and minimal nutrients, these are packed with healthy fats, magnesium, zinc, iron, fibre, calcium, and potassium! I store them in the freezer and they're ready to go whenever I feel like having something sweet and guilt-free :)

Ingredients:

2/3 cup raw cacao powder
1/2 cup coconut oil
1/4 cup maple syrup (can add more - do a taste test)
1/3 cup almond butter (I used Nuts to You brand)
1/4 cup smashed strawberries (I used homemade strawberry jam - see bottom of page for recipe)
8 small cupcake/muffin liners + muffin tin tray

Directions:

In a small pot on low heat, combine the cacao powder, coconut oil, and maple syrup and melt. Ensure to stir constantly so that chocolate does not burn (I used a whisk).

Pour half of the chocolate mixture evenly into 8 of the cupcake liners (need to save other half of mixture for the top layer). Place in freezer for 25-30 mins, or until frozen. 

Warm almond butter on stovetop in small pot until easy to stir, then pour evenly into the 8 cupcake liners on top of the chocolate layer. Place cups back in freeze for about 20 minutes**.

Using a potato masher, fork, or food processor, mash strawberries so that they are like jam*. Divide evenly amongst cups on top of the almond butter layer. Freeze again, for about 20 minutes.

Using the remaining chocolate mixture (may need to warm it up again  - I found it was ok, though), pour evenly into 8 cups for the last layer. Freeze for a couple of hours, or overnight.

May store these yummy treats in the fridge or freezer - they hold their shape best in the freezer, but they are still delicious when refrigerated. Enjoy!

*I used homemade jam for this portion. Click here for recipe :)

**I got a little antsy and froze the almond butter and strawberry layers at the same time, for about 30 minutes. They still turned out great!