My sweet tooth has been raging since last Thursday. How do I know it was Thursday? It is because I was so beat after the Disco Triathlon and had no recovery with a full week of training that on Thursday I collapsed. I took a nap mid-day and when I woke up there wasn’t a food I did not want to consume. I found my step-sons M&Ms and those poor little candies did not stand a chance. I woke up in the middle of the night and went and took out the Nutella and spread it on thick onto a banana. My body was craving carbs and worse yet it was looking for chocolate from a wrapper.
I thought to myself that weekend that I need to control the cravings and the ingredients and still hit that sweet tooth spot. Maybe even make a candy that had some protein in it as well and that is when the package of Reese’s Peanut Butter cups were staring me in the face. I am a big fan of this candy as I pretend that the peanut butter in them compensates for the chocolate. It’s a mind game you know.
I started to think that there was a better way to make this product and have it be made with a lot less ingredients and a way to get the kids involved as well. I broke down the candy into two parts: 1) Chocolate 2) Peanut Butter. Seemed simple but I wanted my chocolate to shine and not just be chocolate and that is where the chocolate flavor of HoneyMilk came into this recipe.
Here is the recipe to Baha’s Chunky Almond Butter Cups:
Ingredients: 150g + 150g Dark Chocolate Chunks, 4oz +4oz Chocolate HoneyMilk, 12Tbs Chunky Almond Butter
- Line a muffin tin with cupcake foil and set aside
- Bring a pot of water to a boil and place a glass bowl on top. Make sure the glass bowl does not touch the water.
- Put 150g of dark chocolate chunks into glass bowl and allow it to begin to melt.
- Once chocolate starts to melt add in 4oz Chocolate HoneyMilk and stir until chocolate is completely melted and has a nice shine to it.
- Remove from heat and begin to fill cupcake liners with ~3 Tbsp of the chocolate.
- After chocolate has lined bottom of cupcake liners place 1Tbsp of chunky almond butter in middle.
- Repeat steps 3 through 5 except you are now covering the chunky almond butter with the chocolate.
- Place muffin pan in freezer until chocolate hardens or approximately 45 minutes.