I've been making "Almond Butter Cups" for the man of the house. He has a sweet tooth, but avoids eating anything that contains artificial ingredients. As the saying goes...Necessity is the Mother of Invention, so here's my take on the traditional peanut butter cup, using all organic ingredients and almonds instead. I start by s-l-o-w-l-y melting 3/4 cup chocolate chips + 2 T. vegetable shortening over a double-boiler. While chocolate is melting, combine in a small bowl: 1/3 cup almond butter and 1/4 cup powdered sugar. Set aside.
I like to use the foil paper-lined candy cups. Mini muffin tins work great for this too and help these keep their shape while setting-up in the fridge. To assemble, use the tip of a regular teaspoon, and put about a half a teaspoon or so of melted chocolate in each of the candy cups, filling about 1/3. Add a tiny dollop of the sweetened almond butter, filling to 2/3. Top off with more chocolate, and a nut. (I use sprouted almonds.) Makes about 2 dozen. These little candy morsels are best when devoured at room temperature the next day after the flavors mingle. The hardest part of all this, of course, is the waiting.
