When I think about store bought candy, there is one thing that can get me salivating like one of Pavlov’s dogs: Reese’s Peanut Butter Cups. These little cups of love are what cravings are made of. Now that my son is allergic to peanuts, I no longer indulge in these sweet treats, in or out of our house. Peanuts have never been kind to my stomach, so it has been fairly easy to abstain…..
Enter, Hungry Girl Por Vida, one of my favorite sources for inspiration on the internet. Cindy, the author, is a talented photographer, baker and stylist and a visit to her site usually means that I’m going to be in the kitchen later. Her recent post on homemade Peanut Butter Cups was nagging at my brain for days. The only way to quiet my inner obsession was to adapt her recipe to the way we eat. I definitely needed to scratch this itch.
Our recent discovery of Barney Butter, a wonderfully smooth, almond butter that is produced in a peanut-free facility, made this a possibility. These little candies are very easy to make, and are lovely gifts for friends and family. If you don’t need to eat peanut-free, this recipe will also work using peanut butter.
Almond Butter Cups (Adapted from Hungry Girl Por Vida)
- 3/4 cup creamy almond butter
- 2 tablespoons Spectrum Organics Shortening
- 1/4 cup powdered sugar (we use Wholesome Organics Cornstarch-Free version)
- 1/2 cup gluten-free graham cracker crumbs (Golden Honey Grahams)
- 8 ounces semi-sweet chocolate chips
- candied almonds for garnish (recipe below)
- 24 mini cupcake liners
In a food processor, fitted with a steel blade, process the graham crackers until fine. Measure out 1/2 cup of the crumbs, being careful to avoid any clumps or chunks. Set aside.
In a small pan, melt the almond butter, and shortening over med-low heat. Stir constantly until smooth and creamy. Remove from the heat.
Add the powdered sugar, and graham cracker crumbs into the pan with melted almond butter mixture. Stir until smooth. Set aside to cool for about 10 minutes.
In the meantime, line a mini-muffin pan with the cupcake liners.
Then melt chocolate chips in a glass bowl in the microwave. Microwave for 15 seconds at a time, stirring thoroughly between each round. Chocolate can scorch and burn easily, so take it slow and don’t get impatient.
When the chocolate is shiny and smooth, drop a teaspoon of chocolate into the bottom of each cupcake liner. I used a toothpick to smooth my chocolate blobs with a quick swirl, but don’t get too fussy about it.
Directly on top of the chocolate, place a heaping teaspoon of almond butter filling. Place tray in fridge for about 15 minutes to allow bottom layer of chocolate and almond butter filling to set up.
After 15 minutes, remove candies from fridge and fill the cupcake liners to the brim with the remaining chocolate. Top with a candied almond and chill till set, (10-15 minutes). –> Serve and enjoy!
Store in an airtight container in the fridge.
Quick Candied Almonds
1/2 c. whole, unsalted almonds
2-3 TB. agave syrup or honey
In a small bowl, toss the almonds with the agave syrup (or honey) until well coated. Scrape nuts onto a parchment lined sheet pan, or well oiled pan. Bake in 275 degree oven for approximately 15-20 minutes, checking frequently as nuts can burn easily. Almonds will be golden and candy glaze will harden upon cooling.