I don’t know about you but I cannot get enough Reese’s in my life. Here’s a spinoff.
Dark chocolate is a good source of iron, magnesium, copper, and manganese to help you get a healthy dose of minerals.
We’re going to grab all of our ingredients and get this one started. Begin by melting one bar of dark chocolate in the microwave for about 30 seconds. Break the chocolate pieces up and add to a saucepan. Chocolate burns pretty quickly, so make sure you’re keeping a close eye on it! Stir the chocolate until it is completely melted and pour into a bowl. You’re going to do the same for the almond butter until it is completely melted too. Once the chocolate and almond butter are all ready to go, pour one small layer of chocolate into a cupcake holder, then pour a layer of almond butter, sprinkle in some almonds, and then top it off with another layer of chocolate. Let the cups chill in the refrigerator for 2-3 hours.
How quick and easy was that? You can switch this recipe up with a variety of different nut butters and play with the ingredients to make this recipe unique! Throw one in with your lunch for that healthy and delicious afternoon pick-me-up. How do you like our spin on the classic PB and chocolate combo? Let us know what you think in the comments below!
- 1, 100- gram bar of dark chocolate
- 1/2 cup of almond butter (or any nut butter)
- 4 chopped almonds
Melt chocolate in the microwave for about 30 seconds
If you are using a stove, heat saucepan on low heat OR see cool video tutorial above
Break chocolate into small pieces and add to pan
Pay close attention as the chocolate can burn quickly
Stir chocolate until it is completely melted, then quickly pour into a bowl
Repeat this same process with almond butter until it is fully melted
Lay out 6 cupcake holders on a plate
Pour one small layer of dark chocolate in each cup
Then pour a layer of almond butter in the cups
Sprinkle the crumbled almonds evenly on top of the almond butter layer
Top with a layer of chocolate
Place the cups in the fridge and chill for 2-3 hours. Enjoy!
You will need 6 cupcake holders for this recipe
Laurie P. says
I just made this last night and I love it. I need a little more chocolate to cover the entire top but it’s refreshing. Now I have dessert in quarantine that I just need a little piece of to get through the cravings. What’s the best way to store them?
Hi1 You can store them in the fridge so they don’t get soft. Enjoy!!