Hello no alarm clocks, time with family, snuggles with puppies and nephews, and lots of time in the kitchen.
I’ve got plans this weekend for an epic Saturday morning brunch. A few new recipe trials, lots of time cooking with my nephews, and probably some shopping time with my sister in law and mom in law.
It’s Friday. Time to start the weekend off right.
I know I already gave you some baking homework for this weekend, but here’s another: make something this weekend with chocolate. It can be these or something else. Just make something – anything – using your favorite chocolate.
That’s all you need for a great weekend, anyway, right? Fresh bread and chocolate.
Homemade peanut butter or almond butter cups are the easiest thing to make, plus you can make them as healthy or unhealthy as you want!
These little beauties have no added sugar and are a mix of deep, rich cocoa flavor and roasty toasty almond butter. A.k.a = the perfect combination.
News flash: coconut oil + cocoa powder makes a pretty incredible solid chocolate once it’s set. Fill that mixture with crunchy almond butter and you’ve got yourself a dessert that’s ready in minutes.
Dark Chocolate Almond Butter Cups
Makes: 4 cups
- 1.5 Tbsp coconut oil, melted
- 1.5 Tbsp unsweetened cocoa powder
- 1.5 Tbsp almond butter
- In a small bowl, melt the coconut oil with the cocoa powder. Stir together until the cocoa is dissolved into the oil.
- Drop about a teaspoon of the cocoa mixture into 4 muffin liners and swirl it around the liner so that the cocoa mixture comes up onto the sides of the liner.
- Put the liners in the fridge so the chocolate will set, about 5-10 minutes.
- Add a spoonful of almond butter on top of the bottom layer of chocolate.
- Add another layer of the melted coconut oil and cocoa mixture (reheating, if needed) and tilt the liners so that the chocolate layer covers the almond butter.
- Place back in the fridge to let the chocolate set, about 10-15 minutes.