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Chocolate Almond Butter Cups

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chocolate almond butter cups no bake dessert collagen

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Today I’m sharing these scrumptious chocolate almond butter cups made with Further Food Collagen that will give the commercial brands a run for their money. (Reese’s peanut butter cups, I’m talking to you!)

Not only are these a chocolate-lovers delight, they are made with simple, all natural ingredients. There’s no need to calculate how many hours you’re going to have to spend on the stair master after eating one. Packed with healthy fats that our bodies love and infused with collagen for even more wonderful health benefits! Kick back, relax, and indulge in the chocolatey goodness.

Further Food Commentary:

This recipe uses simple, natural ingredients to make a delicious treat! Almond butter is a great alternate to peanut butter, especially when you compare it to the often sugar-laden peanut butter brands on the market. Both nut butters contain high amounts of monounsaturated fat, which is linked in reducing the risk of heart disease and helps control blood sugar levels. However, almond butter contains about 25% more monounsaturated fat than peanut butter, while peanut butter contains more saturated fat, which could raise cholesterol. Almond butter also contains twice as much vitamin E and iron, and seven times as much calcium than its popular peanut companion.

By Nicolle Luftman
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Chocolate Almond Butter Cups

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:n/a
  • Servings: 12

Ingredients

1 cup unrefined coconut oil⠀
1/2 cup unsweetened cocoa powder ⠀
1/2 cup dark chocolate cocoa powder⠀
2 scoops of Further Food Marine Collagen
3-4 tablespoons pure maple syrup
6 tablespoons natural almond butter

Instructions

  1. Melt coconut oil in a microwave friendly bowl.
  2. Add cocoa powders, collagen, and maple syrup and stir with a whisk until smooth.
  3. Spoon 1 tablespoon of the chocolate batter into a lined muffin tin (I use a standard dozen muffin tin). Put in freezer for roughly 10 minutes or until chocolate is firm.
  4. Remove from freezer and spoon 1/2 tablespoon of almond butter in each muffin tin. Smooth the almond butter to one layer.
  5. Spoon the rest of the remaining chocolate on top (roughly 1 1/2 tablespoons of chocolate).
  6. Store in freezer until ready to enjoy.
Melt coconut oil in a microwave friendly bowl. Add cocoa powders, collagen, and maple syrup and stir with a whisk until smooth. Spoon 1 tablespoon of the chocolate batter into a lined muffin tin (I use a standard dozen muffin tin). Put in freezer for roughly 10 minutes or until chocolate is firm. Remove from freezer and spoon 1/2 tablespoon of almond butter in each muffin tin. Smooth the almond butter to one layer. Spoon the rest of the remaining chocolate on top (roughly 1 1/2 tablespoons of chocolate). Store in freezer until ready to enjoy.

Nutrition Information

Per Serving: Calories: 244; Total Fat: 24 g; Saturated Fat: 17 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 38 mg; Potassium: 55 mg; Carbohydrate: 10 g; Fiber: 3 g; Sugar: 5 g; Protein: 4 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 0%; Iron: 12%; Calcium: 3%

 

BE HEALTHY EVERY DAY WITH FURTHER FOOD COLLAGEN. LEARN MORE HERE.

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Coffee Lover's Collagen
measuremewhole Contributor
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