Dark chocolate almond butter and strawberry cups you can make at home that are way healthier than any store bought treat.
I could blame these little bites of heaven on a slew of things.
-that oh, so wonderful time of the month.
-the sweet comment on the chicken parm muffins I received yesterday telling me my profile picture is unflattering.
-the weekly work conference call that makes me want to bash my head against a wall.
-the fact that Friday feels like it should’ve happened 3 days ago, not today.
But really, life’s too short to make excuses about wanting chocolate.
I wanted it.
So I made it.
Then I ate it.
Excuses are overrated.
ps- the profile picture is staying.
Dark Chocolate Almond Butter and Strawberry Cups
Ingredients
- 3/4 cup dark chocolate chips
- 1/2 tablespoon coconut oil, melted
- 1/2 cup fresh, or thawed frozen strawberries
- 1 tablespoon water
- 1 tablespoon chia seeds
- 3 teaspoons almond butter
- sea salt, *optional
Instructions
- Grease 6 mini muffin tin spots with baking spray or line with mini-muffin paper cups.
- Melt chocolate chips over a double boiler or in a small bowl in the microwave.
- Add melted coconut oil once chocolate is almost fully melted and stir to thin out and incorporate fully into chocolate.
- Spoon half the chocolate mixture into the bottom of the muffin tins.
- Using a pastry brush, brush the chocolate up the sides of the tins a bit. (If you greased the tin, it will take some persistence to get the chocolate to stick to the sides but do not skip the greasing step otherwise it will be very difficult to get the chocolate out later).
- Freeze for about 20 minutes.
- Meanwhile, combine strawberries and water in a food processor and pulse until it reaches the consistency of jam.
- Transfer to a small bowl and stir in the chia seeds. Set aside.
- Remove muffin tin from freezer and spoon half a teaspoon of almond butter into each muffin tin. Then layer on half a teaspoon of the strawberry chia jam on top of that (you will have extra jam).
- Freeze again for another 20 minutes.
- Remove from freezer and spoon remaining chocolate (you may have to reheat again slightly) on top.
- Sprinkle with sea salt if using and freeze one last time for 10-15 minutes.
- Remove from freezer and using a knife, carefully pop out chocolate cups from tin.
- Keep refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
PERFECTION!
Oh these are going to make the rounds on every single food site, pinboard, and the like. They are going to be a huge fave, instantly.
Now I need to make one!
These look absolutely incredible! I’ve been making a lot of PB cups lately…but never thought to add strawberry’s! Like a PB&J but healthier!! I’m pinning this one!~
I think your profile picture is ace, the world is full of weird people. Not really that you ever need an excuse to make something chocolatey though!
Yum! And I’m glad the profile picture is staying–it’s a good one.
Holy nom! This is such a creative – and not too bad for ya – dessert idea!
There is absolutely nothing wrong about this. Be glad it’s Friday today instead of 3 days ago ;)
Wow – some people really have no clue. Glad you are keeping it – it is cute!
These little chocolate cups look incredible, I even bought my first jar of almond butter this weekend!
omg people are unbelievable sometimes! it’s YOUR blog for goodness sake!
on another note, these look amazingly delicious… i have a feeling my self control would go out the window with them.
Whoaaaaa. These sound so awesome.
These cups look really good! It’s like PB and J between chocolate. I don’t know if I would be patient enough to wait until these are frozen and ready. Keep the profile pic! I saw that comment yesterday and I had to roll my eyes.
I know, the 3 freezing times were kind of torturous. I recommend setting a timer and occupying yourself with something else so you forget about them!