Have you ever stood in the check-out line at Trader Joe’s staring longingly at the cookie butter-filled chocolate bars? Or, for that matter, have you ever eyed the Cookie Butter, wishing desperately that it wasn’t so full of sugar and carbs? Well, it’s time to take matters into your own hands! A few spices and some sweetener turn regular almond butter into a healthy low carb cookie butter clone. Melt a little dark chocolate, fill little molds, and you will never have to stare longingly again.
(20 votes, average: 3.80 out of 5)Loading...Cookie Butter Cups
Saturated fatty acids: 4.09g, Total fat: 10.61g, Calories from fat: 95, Cholesterol: –, Carbohydrate: 8.78g, Total dietary fiber: 3.97g, Protein: 3.53g, Sodium: 29mg
Ingredients
- 1 cup slivered almonds, lightly toasted
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp powdered Swerve Sweetener or other powdered erythritol
- 1/8 tsp salt
- 1 to 2 tbsp avocado oil or nut oil
- 6 ounces sugar-free chocolate such as Lily’s (or very dark 85 to 90% chocolate), chopped
- 1/2 tbsp coconut oil or butter
Cookie Butter:
Chocolate Shell:
Instructions
- In a food processor or high powered blender, grind almonds with cinnamon, ginger, cloves, sweetener and salt until just beginning to clump together.
- Add oil and continue to process until smooth. If your nut butter does not begin to smooth out and become creamy, add a little more oil as needed.
- In a heatproof bowl set over a pan of barely simmering water, combine chocolate and oil, stirring until melted and smooth
- Use the back of a small spoon to spread chocolate over the bottom and up the sides of 20 small candy cups or foil lined petit four cups. Refrigerate or freeze 10 minutes until firm.
- Spoon cookie butter almost to the top of each cup and top each with remaining chocolate.
- Refrigerate until set, another 20 minutes or so.
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