Monday, April 11, 2011

Recipe for Raspberry-Jalapeno Almond Butter Cups

Makes 16 mini cups, each approximately 92 calories, 6 grams fat, 9 grams carbs, 1.5 grams fiber, 1.5 grams protein

10 oz dark chocolate, 60% cacao
8 +/- TBSP freshly ground almond butter
8 +/- tsp raspberry-jalapeno sauce, or raspberry all fruit (optional)
Baking spray
16 Mini muffin tin paper liners
Kosher salt (optional)

Line 16 mini-muffin wells with paper liners and spray lightly with baking spray .

Break the chocolate bars into large pieces in a microwave safe bowl.  Microwave on 50% power for about 3-4 minutes, stirring briefly every 30 seconds until almost all melted.  Remove and continuing stirring until all chocolate is melted and mixture is smooth and creamy.

Using approximately half the melted chocolate, place about ¾ TBSP in each paper lined muffin well.  Place in freezer for about 5 minutes to firm up. 
Remove from freezer and spoon about ½ TBSP almond butter on top of chocolate and spread (if you wanted a solid chocolate side, keep the almond butter mounded in the middle of the chocolate). 
Add about ½ tsp fruit sauce on top of almond butter and then cover with the remaining chocolate, again about ¾ TBSP per piece. 
Chill in fridge until set and sprinkle with few grains of kosher salt.
Store in the fridge and remove about 10 minutes prior to eating to remove the chill.