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Salty Nut Butter Cups Recipe

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This recipe for Salty Nut Butter Cups is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups semisweet chocolate chips
1 tbsp coconut oil
1/3 cup rice or almond milk
1 cup nut butter (my favs include almond, hazelnut or peanut, but just make sure that they are all natural), refrigerated until a little hard
Sea salt (my favs include Celtic or Himalayan)
Directions:
Directions:
1. Add the chocolate chips, coconut oil and rice or almond milk to a saucepan placed over a larger pot of hot water that is not quite boiling. Stir over medium heat until melted.
2. Line two muffin tins with paper liners. You’re aiming for 16. When the chocolate has melted, spoon 1 tbsp into the bottom of each paper muffin liner. Allow to cool for around 5 minutes.
3. Next, spoon 1 tsp dollops of nut butter onto the centre of each chocolate discy blob. Generously sprinkle with a good quality sea salt. Cover with remaining chocolate, taking care to really cover the nut butter in a nice blanket of chocolate. Sprinkle with a little more sea salt, and decorate with a half nut if you like. Bang the muffin trays to get rid of any air bubbles and allow to cool for five to ten minutes. Then put into the fridge to firm up.
I find that the Salty Nut Butter Cups are best when they’ve been pulled out of the fridge or freezer and have been given a few minutes to soften. Mmmmm. xo Andrea

 

 

 

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