Sea Salt Chocolate Almond Butter Cups (Gluten-Free, Low-Carb)

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I will NEVER get rid of my sweet tooth. So might as well invent some healthy desserts right? I love these dark chocolate almond butter cups because not only are dark chocolate and almond butter two of my favorite things on the planet, but that hint of salt is the perfect balance to this dessert. I like to customize mine with different types of nut butter or “add ins” like quinoa crisps (think healthy rice crisps) for extra crunch and collagen peptides for extra health benefits. I have made them both mini or big, so this recipe is just approximations, and you can make it your own!

Further Food Nutritionist Commentary:

These delectable sea salt chocolate almond butter cups make the perfect treat and are sure to leave you satisfied! The almond butter brings 5g fiber per cup, making the net carbs only 4g and the dark chocolate chips not only bring a rich satisfying flavor but 10% of your daily irons needs as well! You can also count on 3g protein per cup should you choose to add the Further Food Collagen Peptides.

By Liz Lederman

Sea Salt Chocolate Almond Butter Cups (Gluten-Free, Low-Carb)

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

Ingredients

1 bag of dark chocolate chips or 1/2 dark chocolate bar
1/3 – 1/2 cup of almond butter (or other nut butter of choice)
1 – 2 teaspoons of ghee  or coconut oil
A sprinkle of sea salt
1 – 2 scoops Further Food Collagen Peptides

Optional “mix – ins” – quinoa crisps or another crunchy type cereal, goji berries, cacao nibs, you name it, get creative!

 

Instructions

  1. Line about 10-12 big cupcake tins or 12-15 mini cupcake tins with liners.
  2. Heat half of chocolate with about 1 – 1.5 teaspoons of fat (ghee or coconut oil) on the stove. (I find this works best with a double broiler method so that chocolate doesn’t burn. If using quinoa crisps, stir some in here)
  3. Pour melted chocolate into bottom of lined cupcake tins and place in freezer for 5-10 minutes until they harden.
  4. Meanwhile, mix almond butter with collagen (if using) and a pinch of sea salt (optional also) until combined.
  5. Roll into little almond butter balls.
  6. Get hardened chocolate cups out of freezer and press the little almond butter balls into the cupcake tins so that now you have two layers. Place these in fridge.
  7. Meanwhile, melt rest of chocolate (with a little more ghee or coconut oil) over double broiler.
  8. Once melted get cupcake tins out of fridge and pour on top layer.
  9. Sprinkle sea salt on each cup and store back in freezer. These keep for over a month in freezer and about 2 weeks in fridge.
Line about 10-12 big cupcake tins or 12-15 mini cupcake tins with liners. Heat half of chocolate with about 1 – 1.5 teaspoons of fat (ghee or coconut oil) on the stove. (I find this works best with a double broiler method so that chocolate doesn’t burn. If using quinoa crisps, stir some in here) Pour melted chocolate into bottom of lined cupcake tins and place in freezer for 5-10 minutes until they harden. Meanwhile, mix almond butter with collagen (if using) and a pinch of sea salt (optional also) until combined. Roll into little almond butter balls. Get hardened chocolate cups out of freezer and press the little almond butter balls into the cupcake tins so that now you have two layers. Place these in fridge. Meanwhile, melt rest of chocolate (with a little more ghee or coconut oil) over double broiler. Once melted get cupcake tins out of fridge and pour on top layer. Sprinkle sea salt on each cup and store back in freezer. These keep for over a month in freezer and about 2 weeks in fridge.

Nutrition Information

Per Serving: Calories: 135; Total Fat: 11 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 37 mg; Potassium: 0 mg; Carbohydrate: 9 g; Fiber: 5 g; Sugar: 0 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 10%; Calcium: 2%

Scoop, mix, go further!

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