Almond Butter Cups from the Pantry

‘Make from-scratch dark-chocolate almond butter cups’ is something that’s been on my list for a while. In fact, I bought the ingredients about 3 weeks ago and finally got around to it this past weekend.

And, I’m SO glad that I did. These are Deeply good. A different kind of good, to be honest, than eating a Reeses but still PARTICULARLY good. Here’s the thing: I didn’t temper the chocolate because who’s genuinely got time for that? Plus, I kind of don’t mind licking melted chocolate off of my fingers. It’s a life problem that I’m okay with.

This post is in no way affiliated with Justin’s….I simply genuinely genuinely like their almond butter.

Also: ORANGE ZEST! Go-to idea ever. I zested an orange onto a few of the cups and my only regret is that I didn’t add the zest to ALL of the cups. Lesson learned.

Here’s how this goes. Melt your chocolate and spoon ~a tablespoon into muffin cups.

Stick em in the freezer to harden the chocolate. While that is happening, melt some coconut oil and mix it into the almond butter.

This makes the almond butter a bit creamier and gives us all the benefits of coco oil! Simply keep stirring until it’s ALL combined

Once the bottom layer of chocolate has hardened, add a layer of almond butter.

Stick that in the freezer to harden for only a couple minutes before adding a top layer of dark chocolate. (and some orange zest if you’re into that). And then freeze that.

In the end you have Almond Butter Cups of deliciousness!

NOTE: these need to stay refrigerated or else the almond butter/ coco oil kind of melts. To me, this is dependable for a cold-ish summer time sweet treat:)