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As a baby, I bear in mind waking up on Easter morning to the savory odor of ham baking within the oven, my siblings laughing and the rustling of sweet wrappers that might be heard from rooms away.

Digging by means of my Easter basket, I could not probably be bothered by the chocolate bunny or brightly coloured marshmallow chicks.  I did nonetheless, gravitate in direction of the intense yellow packaging of the Reese’s Peanut Butter Eggs.

Reese’s Peanut Butter Eggs are the final word mixture of creamy peanut butter to delectable milk chocolate.  I could not get sufficient!  After force-feeding myself just a few of those, I might ultimately move out from the ups and downs of blood sugar spikes.

As I acquired older, I noticed that the detrimental results of those treats simply merely weren’t value it. I imply, have you ever seen the ingredient lists?  Nothing however easy sugars and the ever inflammatory-but-oh-so-delicious peanut butter.

That is the place my Chocolate Almond Butter Cups come into play. They’re scrumptious, satisfying and filled with high-quality fats!

For this recipe, I used this peanut butter cup mould from Amazon.  In the event you don’t have or wish to buy the mould, use a mini muffin tin with liners.

The wonderful thing about this recipe is that you could experiment with totally different fillings! Attempt utilizing chopped pistachios or cashew butter as a substitute of almonds!

In case you are following a ketogenic weight loss program, I might in all probability substitute the chocolate chips for an outer counting fabricated from cocoa powder, sweetener, coconut oil and vanilla.  That might make these a scrumptious fats bomb!  Take a look at one other publish of mine with chocolate raspberry fats bombs!

You merely can’t go fallacious with these almond butter cups!

Almond Butter Cups

Chocolate Almond Butter Cups

by Dom Geracia


  • 1 cup Get pleasure from Life Chocolate Chips
  • ½ cup almond butter room temperature
  • ¼ cup coconut oil room temperature
  • ¼ cup butter I exploit Kerrygold, softened
  • 2 tablespoons Heavy Whipping Cream


  • Soften collectively chocolate chips and heavy whipping cream

  • Drop a spoonful of melted chocolate combination into mould and tilt to cowl backside and sides (don’t grease molds)

  • After whole mould is full of coated sections, pop into the freezer to set, roughly quarter-hour.

  • Whereas the molds cool, whip collectively almond butter, coconut oil and butter

  • Take away hardened molds from freezer and plop a spoonful of the almond butter combination into the facilities of every one and clean it out so it has a flat floor

  • Prime these with a spoonful of the remaining chocolate and pop them again to the freezer for a minimum of a half hour

  • Get pleasure from! These are finest served chilly.

Tried this recipe?Tag @nobunplease or #nobunplease on Instagram!

What’s your favourite dessert or snack? Remark beneath!

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