My talented, wonderful husband recently was cast in the role of the Tin Man in a local production of the Wizard of Oz. It’s a dream role for him and he is so excited, not to mention how ridiculously proud I am. He’s now in the thick of a pretty intense rehearsal process along with his already demanding day job so the poor man needed a sugary pick me up. Peanut butter cups are his favorite candy in the world, so I decided to make my own homemade version with these amazing coconut almond butter chocolate cups! They were as fun to make as they were to eat because I absolutely love working with chocolate. It makes me feel like Willy Wonka.
I chilled the coconut almond butter chocolate cups for 30 minutes so that they completely hardened. Then they were ready to try! Oh my goodness, these were such a yummy homemade version of the candy my hubby loves so much. He went nuts for them and was able to bring some for a rehearsal snack. I hope you all love them as much as we did! Let me know what you think in the comments if you try them. xoxo
These coconut almond butter chocolate cups are such a simple and amazing homemade take on the classic candy! Perfect for a chocolate fix as dessert or an afternoon snack.
- 5ouncesdark baking chocolatebroken into smaller pieces
- 5ouncessemi-sweet baking chocolatebroken into smaller pieces
- 1tablespooncoconut oil
- 3/4cupalmond butter
- 1/4cupshredded coconut
First, get out a 24 well mini muffin tin and line them all with paper liners. Then fill a small pot halfway with water and bring it to a gentle simmer on the stove. Combine the two chocolates and coconut oil in a heat proof bowl and set it over the simmering water without letting the bottom touch the water. That will scorch the chocolate. Let it melt completely and become shiny while you stir it fairly often, which takes about 4-5 minutes. While the mixture melts, quickly stir the almond butter, shredded coconut and honey together thoroughly to make the filling.
Take the chocolate mixture and scoop a teaspoon into the bottom of each well to form the base. Nudge it around to make sure it completely gets into the ridges of the liners. Then scoop a heaping 3/4 teaspoon of the almond butter filling on top of each chocolate base. Finish by scooping another teaspoon of chocolate on top of the filling and nudge it around to completely enclose it and be even on top. If the chocolate is too stiff to work with for this final step, set it over the pot of simmering water again to make it melty. Once all of the chocolate cups are formed, put the tray in the refrigerator for 30 minutes or so to let them completely set. Then seal them up in a container and serve them as you crave them!