Espresso Chocolate Cups with Homemade Espresso Almond Butter | What Robin Eats
Espresso Chocolate Cups with Homemade Espresso Almond Butter
30 mins prepServes 12
An easy and healthy treat for Valentine’s Day or any occasion, featuring homemade espresso almond butter within a chocolate cup. The almond butter boasts rich espresso and warm vanilla flavors and can be stored for up to 3 months.
First, prepare the Homemade Espresso Almond Butter:
Add the roasted unsalted almonds to a high-powered food processor or blender, and blend the almonds until smooth and creamy, stopping to scrape down the sides as needed. Add the vanilla extract, espresso grounds, and ¼ teaspoon sea salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
Next, prepare the Espresso Chocolate Cups:
Melt together the coconut oil and chocolate chips. Add 12 cupcake liners to a standard muffin tin or use a candy mold. Add half of the melted chocolate mixture to the bottom of each liner/mold and freeze for five minutes. Remove from the freezer and add 1/2 to 1 tablespoon of the prepared espresso almond butter to the center of each chocolate cup. Cover with the remaining melted chocolate. Add a sprinkle of sea salt on top, then freeze for 10 minutes before devouring. Store the finished chocolate cups in the refrigerator.
