Almond Butter Cups with Local Sweetener: Featured Recipe

Make your own peanut butter cups with a twist. These are healthy, not-too-sugary, and made with almond butter, raw local honey and coconut oil. Happy New Year!

Almond Butter Cups Jan '14

6Tbsp virgin coconut oil
6Tbsp unsweetened cocoa powder
2Tbsp LOCAL HONEY easy to find at farmers’ markets or SLO Natural Foods
1/2tsp vanilla extract
1/8tsp sea salt
1/2 cup almond butter (I like the fresh ground from New Frontiers best)
1/4 cup virgin coconut oil
1/4tsp sea salt


Start with the cocoa layer. On low heat, melt 6Tbsp coconut oil in a small saucepan. As soon as it melts, turn off the heat & add the rest of the cocoa layer ingredients. Mix well & add about 1tsp of this mixture to the bottom of 10-12 small muffin paper cups. Freeze the cups for 10 minutes.

While this cocoa layer is hardening in the freezer, make the almond butter layer. Melt 1/4 cup coconut oil on low heat in a separate small saucepan. Turn off the heat as soon as it melts & add the rest of the almond butter layer ingredients. Mix well, take the muffin cups our of the freezer & add about 1tsp of this almond butter mixture on top of the chocolate layer. Freeze again for 10 minutes.

Take the cups out of the freezer, add the rest of the cocoa layer mixture to the top of each cup (about 1/2 – 1tsp will be left for each cup) and freeze again for 10 more minutes.

Voila! These finished cups will keep for weeks in a sealed container in the fridge.
Now you can serve your own, homemade, lower glycemic, almond butter cups as a special treat for your lucky friends & family!