Let's be honest, These are straight up fat bombs! I don't know about you, but I'm into it. Since switching to a higher fat diet and lowering my sugar intake I've noticed a huge difference with inflammation. It seems to keep my eczema under control and I just generally feel better. I'm pretty obsessed with Justin's PB cups but man they're expensive here. Pretty sure they're $4-$5 for a 2 pack! And they have bit of sugar for sure.... These don't have much sugar in them at all. One tablespoon of raw honey (you could also use maple syrup) for the entire recipe! If you want them sweeter you can definitely add more to suit your taste though!
First of all, How simple is this? there are literally 6 ingredients! I used both coconut oil and coconut butter because I felt that the coconut butter would give that velvety texture that milk chocolate has!
You can melt down the coconut oil and coconut butter 2 ways. If you don't want the extra dishes, just throw it in the microwave for 30 seconds, stir, and then for another 30 seconds then add the rest of the ingredients. Done. OR you could melt it on the stove stop in a pot. Whatever tickles your fancy! I know a lot of people are anti-microwave and others not so much so do what works for you.
Now, I've made these a couple times and I would suggest tilting the tray so the chocolate goes up the sides of the moulds a little. The first time I didn't and the almond butter oozed out the sides and made for a messy (but still tasty) treat! Let them set in the freezer for 10-15 minutes before adding the filling!
When adding the fillings, make sure to smooth it down as flat at possible with a spoon before pouring the remainder of the chocolate on top! Once you have the filling on top, freeze until fully set! If you try to remove them too soon, the tops and bottoms will separate!
Raspberry-Almond Butter Cups
Makes 8 standard size cups