Inside out Almond Butter Fat Bomb Cups

Inside out almond butter cups filled with chocolate ganache, topped with cacao nibs and they’re 100% sugar free!

Title Almond Butter Cups

Chocolate and nut butter…I don’t think there’s a better combination… unless you stick a little coconut butter on top of course! These inside out almond butter cups are filled with chocolate ganache, softer than it might appear, the shell, creamy and rich with the intensity of cacao and mellow mix of almond butter. Positively dreamy if you ask me!

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My superfood nut butter cups are one of my all time favourites…I’m yet to give them a go sans sugar and making use wonderful stevia. It worked so well in the triple layer fat bombs I figured I’d be mad not to give a go in another nut butter cup creation.

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These cups can most certainly be considered a “fat bomb”. Loaded with cacao butter, almond butter and coconut oil, the centre cacao paste and coconut milk…and super low, not even worth mentioning, carb thanks to the powdered stevia (I used Dr.Coys..I’m not using an affiliate link!)

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Almond butter and hazelnut butter…I always have a hard time deciding which is my favourite (my own combo has the best of both worlds!)…unfortunately I was all out of homemade but Meridian’s all natural almond butter filled the void. I always pick up a big 1kg bucket when I’m all out of my own…just as good and even more drippy just the way I like it!

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When it comes to the latter half of the day savoury food just isn’t doing it for me. I’m more than making up for my lack of veggies at breakfast…but come night time all I want is fat, something semi sweet or nut butter coated. Ice cream, flax bread with nut butter, handfuls of pecan nuts and nut butter cups are filling the void!

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The fact they’re made up of pure goodness, satisfy my sweet tooth and fat craving tummy all in one fell swoop is awesome! I’ve made my way through 7 of them over the past week…lucky they’re sugar free!

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You could definitely switch these up with your favourite nut butter if almond isn’t your thing. Roasted or raw cashew, the latter creating a sublime white chocolate shell (white chocolate bark coming your way soon!)…

What’s your favourite nut butter cup variation? 

Have your ever used stevia in raw chocolate, raw desserts or baked with it? Thoughts?

Inside out Almond Butter Fat Bomb Cups

by Michelle Hunt

Prep Time: 1 hour + 3 hours to set

Keywords: raw dessert snack gluten-free grain free low-carb paleo sugar-free vegetarian vegan almond butter coconut cream coconut milk stevia

Ingredients (8 large cups)

    Almond Butter Shell

    • 3/4 cup (170g) raw cacao butter
    • 1/3 cup (80g) all natural no sugar or oil added almond butter
    • 2 tbsp (28g) coconut oil
    • 1/4 cup (45g) powdered stevia
    • 1/2 tsp vanilla extract

    Chocolate Ganache Filling

    • 3 tbsp (42g) raw cacao paste
    • 80ml (1/3 cup) full fat coconut milk
    • 2 tbsp powdered stevia
    • 1/2 tsp vanilla extract

    Topping

    • 1 tbsp raw cacao nibs..optional!

    Instructions

    Start with the filling! Melt cacao paste in the microwave (20-30 sec increments…about 2-3 minutes in total!).

    Whisk together all ingredients ensuring the coconut milk is at room temperature.

    Pour the mix in to eight silicon mini muffin cases or in to a mini muffin tray.

    Place in the freezer for half an hour to firm up.

    For the shell melt the cacao butter in the same manner as for the filling. Alternatively you can melt both slowly in a jug placed in to larger jug or bowl of boiling water; stir frequently to speed up the process.

    Whisk or blend all ingredients until smooth.

    Line up 8 cupcake cases on a baking tray that will fit easily on to a shelf in your freezer or fridge.

    Pour 1.5 tbsp approx in to 8 silicon cupcake cases. Place the tray in to the fridge for 30 – 40 minutes or the freezer for 15-20 minutes.

    Remove the filling from the freezer. Place one of the rounds on top of each of the nut butter bases. Pour over the remaining almond butter mix. Place in the fridge for 10 minutes or freezer for 2…sprinkle over cacao nibs and return to firm up completely. Give them 30 minutes in the freezer, 1 hour in the fridge.

    Once firm remove and store in the fridge for up to a couple of weeks! Allow to sit at room temperature for 5 minutes for the centre to soften up a little!

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    4 Comments

    1. I cannot wait to make…love your recipes and how simple they are! also lot of duplication with ingredients so i don’t have to spend a fortune! keep it up 😀