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Dark Chocolate & Almond Butter Cups

Susan brought these delicious and seemingly decadent dark chocolate and almond butter cups to the winter potluck in Portland. Since she found the recipe on the Fitbit website, I guess we don't need to feel guilty making and eating them.


160 ml 2/3 cup (6 oz/185 g) creamy almond butter, with no added sugar or salt (If you’re using an almond butter that has added salt, you can skip the salt in this recipe.)
1⁄4 cup (1 oz/30 g) powdered sugar
1 1⁄4 teaspoons pure vanilla extract
1⁄4 teaspoon salt
400 g14 oz (440 g) bittersweet chocolate, chopped
Flaky sea salt, such as fleur de sel (optional)


In the bowl of a food processor, add the almond butter, powdered sugar, vanilla, and salt. Process until creamy, about 1 minute. Refrigerate until firm, at least 1 hour.
Line a baking sheet or tray with parchment. Gently roll the almond butter mixture between your hands to form 24 small balls. Place on the prepared sheet and refrigerate for at least 10 minutes.
Meanwhile, line a mini-muffin tray with 24 paper cups. In a heatproof bowl set over (but not touching) simmering water, add 6 oz (185 g) of the chocolate and stir until melted, glossy, and smooth. (Alternatively, you can microwave for a couple of minutes in a glass measuring cup until melted, stopping and stirring every minute to make sure the chocolate doesn’t burn.) Divide the melted chocolate between the lined cups, evenly coating the bottom of each. Freeze until the chocolate is just firm, about 10 minutes.
Place each almond butter ball onto the firm chocolate. Gently pat down to slightly flatten the top of each ball, without letting it touch the sides of the liners. Freeze until just firm, about 10 minutes.
Melt the remaining 8 oz (250 g) chocolate. Divide the chocolate between the cups, completely coating the almond butter filling. If you like, lightly sprinkle each finished cup with flaky salt. Chill in the refrigerator until ready to serve.


Susan noted: The almond butter mixture was very dry, so I added about 2 tablespoons of almond milk. 2nd point: Initially, I made the filling blobs too big. They should be small enough for the chocolate to ooze down around them to make a solid side wall. Also, it might be a good idea to add a couple tablespoons of almond milk to the melting chocolate to make it more fluid. I made the bases too thick because I wanted to cover the whole bottom of the candy, but if the chocolate had been more liquid, I could have covered the bottom with a thinner coat. The problem with the thick coat is that (1) it makes the candy hard to eat, and (2) you need far more chocolate than the recipe calls for. I ran out mid-recipe and had to go back to the grocery store; eventually, I needed about 2 x as much. BTW, vegan choc chips are fine.