Almond Butter Chocolate Cups
Sweet, salty, and chocolatey … oh my! Consider these whimsical cups an upgrade of the iconic candy that will please all generations in a household. Forget the fork; they’re meant to be eaten out of hand. Using bendable silicone muffin cups enables you to effortlessly peel the cups out of their moulds. If you do not use silicone muffin cups or paper liners and are having trouble unmoulding the frozen cups, try placing the bottom of the muffin tin in warm water for a few seconds, being careful not to thaw the contents.
3/4 cup (180 mL) evaporated skim milk
2/3 cup (160 mL) unsalted almond butter
2 tsp (10 mL) vanilla extract
8 oz (225 g) dark chocolate, finely chopped
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) coarse salt
In medium-sized bowl, whisk milk into almond butter, 2 Tbsp (30 mL) at a time, until silky smooth. Stir in vanilla.
To melt chocolate, stir chocolate in metal or glass bowl placed over saucepan of lightly simmering water until smooth. Stir cinnamon into chocolate.
Divide almond butter mixture among 12 standard-sized muffin cups, making sure bottoms are completely covered. Cover almond butter with melted chocolate. Sprinkle tops with salt. Place muffin tray in freezer until solid, about 4 hours.
Unmould cups, place in airtight container, and return to freezer until ready to eat. To serve, let each cup sit at room temperature for a few minutes to soften slightly.
Serves 12.
Each serving contains: 194 calories; 7 g protein; 18 g total fat (7 g sat. fat, 0 g trans fat); 10 g total carbohydrates (3 g sugars, 5 g fibre); 121 mg sodium
source: "Sweets for Your Sweetheart", alive #376, February 2014
Almond Butter Chocolate Cups
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.