My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

« hummus meets egg salad | Main | lemon + honey cabbage salad »
Thursday
Feb162012

chocolate maple cinnamon almond butter cups

What in the heck does that title even mean?

Let me explain it to you.

Chocolate peanut butter cups.

Minus the peanut butter.

Plus roasted maple cinnamon almond butter.

Can you handle it?

First things first.

You need to make yourself a batch of maple cinnamon almond butter.

If you have an 11c [or larger] food processor, make sure to double the recipe.

It should be illegal to not have this nut butter on hand at all times.

Sea salt makes dessert better.

Fact!

I just love the crisp ridges. 

mmm-

hmmmm.

Chocolate Maple Cinnamon Almond Butter Cups [yields 12]

This lovely idea was inspired by reader, Brittany.  She is the tour photographer for the [vegan] guys in The Giving Tree Band and makes these and other recipes of mine for them.  How cool is that?  I still geek out when people tell me they make my recipes.  Brittany warned me these are really addictive.  She was most definitely correct!

  • 1lb bag semi-sweet or dark chocolate chips
  • 1/2-3/4c maple cinnamon AB
  • 1T unrefined EV coconut oil [opt]
  • almonds/coconut/coarse see salt [for garnish]
  1. Melt chocolate + oil in a large bowl, in 30sec increments in the microwave, stirring after each 30sec until smooth.  [or use a double boiler over the stove]
  2. Line a muffin tin and pour about 1T of melted chocolate into the bottom of each liner. 
  3. Spoon 3/4-1T of the almond butter on top of the chocolate.
  4. Cover with 1T of melted chocolate and lightly smooth out the surface, making sure the almond butter is covered.
  5. Top with a generous pinch of coarse sea salt and any other toppings you like.
  6. Refrigerate or freeze until set.  Best if kept in the fridge or freezer.

tips/substitutions:  If you don’t have coconut oil, do not sub in another oil, just leave it out.  Dark chocolate chips would be ideal, as the almond butter is sweet.  Sub any nut or seed butter you like.

This one’s dangerous.

I’m warning you!

Ashley

Reader Comments (93)

These look incredible! YUM!

February 16, 2012 | Unregistered CommenterBailey

They look wonderful! I'm a big fan of making my own cups and your almond butter flavoring with the maple & cinn would be so amazing in a homemade cup!

Mmmm, I love the ridgey edges too (actually i think that's my favourite part- does that make me a super nerd?!)

February 16, 2012 | Unregistered Commenterjo@includingcake

These sound more than delicious!

February 16, 2012 | Unregistered Commenterheather

Ohhhhhh, hubba hubba.

February 16, 2012 | Unregistered CommenterBlog is the New Black

Dangerous is the understatement of the year... wow! Now I want chocolate and it's 4am ;)

February 16, 2012 | Unregistered CommenterKinley @ Better Off Barefoot

AH MAH GAH.

February 16, 2012 | Unregistered CommenterGeorgiana

These are amazing, simple, quick and probably a bit too delicious for their own good. I cannot wait to make them! They seem like they would also make an amazing gift...or not ;)

February 16, 2012 | Unregistered CommenterEmilia

Oh. My. All of my favorite things, in one little cute package! I might have to make them as a gift for a few folks...and myself!

February 16, 2012 | Unregistered Commenterlauren@spicedplate

so dangerous!!! LOVE :)

February 16, 2012 | Unregistered CommenterLauren @ What Lauren Likes

Yuuuum!!! Definitely going out and buying some almonds to make almond butter with now!

February 16, 2012 | Unregistered CommenterGen

oh my gosh. This looks incredibly delicious - I think I might make a few for after dinner dessert!

You are sooooo creative!!

February 16, 2012 | Unregistered CommenterJeff

So far I've been scared to make my own almond butter for fear of breaking my food processor... but I think it's worth the risk to make these! :D

I haven't made my own nut butter in a while. I need to make some and then make these! YUM!

February 16, 2012 | Unregistered CommenterSarena (The Non-Dairy Queen)

you're a genius and this is MASSIVELY dangerous...definitely something i want in the delivery room for celebrating!

February 16, 2012 | Unregistered CommenterHeather (Heather's Dish)

I love making my own nut butters and ESPECIALLY love making uncomplicated, mystery-ingredient-free, delicious treats with them! I've made peanut butter cups for coworkers before, and almond butter cups for a peanut-allergic friend of mine. They're great! I've never considered topping them with things to make them more attractive. Thanks for the inspiration!

February 16, 2012 | Unregistered CommenterJecka

Love these! I just bought a huge container of raw almond butter and am wondering if I can use this instead of making my own? Maybe I could add cinnamon and maple to the almond butter that I already have. What do you think?

I can't handle it...
and I'm with you. The ridges TOTALLY make it better.
I'd be afraid of making these because I would DEVOUR them. But, they would be the perfect gift for my stepdad on his birthday (who is a chocolate + any nutter butter freak). And then I could just keep ONE to eat for myself...

Muffin liners for the almond butter cup ridges--brilliant!

you should market these, seriously! The salt probably brings these to a whole new level.

February 16, 2012 | Unregistered Commenterkatie @KatieDid

Holy Amazing! Making these!! Of course I may eat the whole batch!!

This is just kind of like heaven to me. I was JUST thinking the other day how badly I wanted to make homemade nut butter cups. This just confirms that I do!

February 16, 2012 | Unregistered CommenterCait's Plate

Um...yum! I happen to have made some dark chocolate coconut almond butter the other day. I think it's destined for some of these :)

Oh my goodness......I wish I knew someone with an upcoming birthday so I could have an excuse to make these. Heck....MONDAY is a holiday!!! That's good enough reason, right?!?! I don't even remember what holiday it is. lol But it works for me.

February 16, 2012 | Unregistered CommenterAnna Crouch

You are just.. awesome. Really. & I love the ridges too :) Food-geek power!

February 16, 2012 | Unregistered CommenterAndrea

Wow. Just wow. You are an inspiration.

February 16, 2012 | Unregistered CommenterKale Crusaders

I can't. I can't even handle it. I am so excited by this recipe it's creepy.

February 16, 2012 | Unregistered CommenterKatie

I need to go get a mini muffin tin so I can make these. I have been meaning to start making my own nut butters for a while now and I am totally sold on this maple almond butter :D

February 16, 2012 | Unregistered CommenterAdrienne @ How to Ice a Cake

Oh my! I am dying to have one of these right now!

February 16, 2012 | Unregistered CommenterMaryea @ Happy healthy mama

No, I cannot handle it. I can't. :)

February 16, 2012 | Unregistered CommenterHeather Eats Almond Butter

Those really do sound dangerously addictive!

February 16, 2012 | Unregistered CommenterTiff @ Love Sweat and Beers

These were completely fantastic to start with, and then you went and added Himalayan salt to the tops, and then I died. I recently tried my hand at raw chocolate, and made a few very similar to these (but with just plain-jane almond butter). They were very, very good, but I am sure your specialty almond butter puts them over the top!

I am always curious which beautiful photo you will choose for foodgawker :D ... and I love the new header...but miss the old one...but love the new one...you get it :)

February 16, 2012 | Unregistered CommenterJasper @ crunchylittlebites

oh. my. gosh.... you've sold me on the almond butter. holy COW, does that sound delicious.

AND happy almond day! ;)

February 16, 2012 | Unregistered CommenterAlyssa @ Life of bLyss

we gave up store-bought candy for 2012 and marshall's favorite is reese's.. i think i need to make these! plus, it's national almond day. so that is perfect.

February 16, 2012 | Unregistered Commenterjanetha

These look so good! So appropriate for almond day:) oh and love the new header with the eggs!

February 16, 2012 | Unregistered CommenterPt

YUM!! Oh and I LOVE your new heading! So pretty with the brown eggs and blue text!

February 16, 2012 | Unregistered CommenterAdrienne J

Good gosh - making these with sunflower seed butter right this second (because I'm lazy).

February 16, 2012 | Unregistered CommenterLindsay @ Lindsay's List

So basically these are fancy shmancy Reeses peanut butter cups? I love it!

February 16, 2012 | Unregistered CommenterErika - The Teenage Taste

I just made these exactly as you posted and they are amazing! Thanks for the recipe

February 16, 2012 | Unregistered Commentermichelle

those do look dangerous!!! YUM nothing beats chocolate and almonds together!

February 16, 2012 | Unregistered CommenterPure2raw twins

[...] I want to make this recipe but that would just be dangerous.  First time I need to bring a dessert to something, it is going [...]

You are making my sugar fast extremely difficult... :)

February 17, 2012 | Unregistered CommenterRebecca

Totally making these! Ps, your pics and new header are super gorgeous! :)

February 17, 2012 | Unregistered CommenterTaylor

I love your new header, Ashley! First of all, I LOVE eggs period, but I love the colors in the header. Very spring-y :)

February 17, 2012 | Unregistered CommenterAndrea

testing.

February 17, 2012 | Unregistered CommenterAshley

testing new comment reply.

February 17, 2012 | Unregistered CommenterAshley

Thanks Andrea!!

February 17, 2012 | Unregistered CommenterAshley

Thank you Taylor! I was so sick of that summer pasta...even though it is delicious. ;)

February 17, 2012 | Unregistered CommenterAshley

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.