Honey Vanilla Almond Butter Cups
Valentines day has always been a loved holiday of mine for one reason… chocolate! Even before I had a real valentine to call my own, I loved going to school on valentines day growing up and exchanging little cards and conversation hearts. Being fully aware it’s a “hallmark holiday”, I will take any chance I get to tell people I love them and show them with food! Now my hubby loves his reese’s PB cups but if I make homemade cups of any kind he loves them too. So I played around with my favorite combos – almond, honey and vanilla – and made the best freakin cups I’ve had in so long! The key? Roasting those nuts!
I love my Diamond Nuts and have huge resealable bags in my pantry that end up in all kinds of treats, dinners and milks. And they always end up in my nut butters. I think the key to a smooth and delicious nut butter is using roasted nuts, but most roasted nuts at the stores have lots of added oils and such. So I just throw some raw Diamond Nuts on a baking pan and roast them for around 12 minutes at 350. That helps start to break down the oils in the nuts and makes them a billion times easier to blend up in a food processor. After doing that I just needed to add some sweetness and coat it in chocolate to make a treat my hubby will marry me all over again for!
This post is sponsored by Diamond Nuts but the opinions are 100% my own! Thank you for supporting Little Bits Of!
If you love this Honey Almond Butter Cups we have some other amazing chocolate treats:
Chocolate Coconut Kahlua Balls
Chocolate Chip & Caramel Bit Cookies
Chocolate Dipped Paleo Shortbread Cookies
Pin the image below to save this Honey Vanilla Almond Butter Cups recipe for later!
Honey Vanilla Almond Butter Cups
- 1 ½ cups chocolate chips
- 2 cups Diamond almonds
- Pinch of salt
- 2 ½ tablespoons honey
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Place almonds on a baking sheet and roast for 10-15 minutes or until aromatic.
- Place chocolate chips in a microwave safe bowl and microwave for 1 minute, stir then in 30 second increments, stirring each time until melted.
- Line a muffin tin with cupcake liners. Scoop about 1 teaspoon of melted chocolate into each liner and use the end of a wooden spoon to swirl the chocolate around and push it about halfway up the sides of the liner. (reserve remaining chocolate)
- Place the liners in the freezer to harder and get started on the nut butter.
- Place roasted almonds in a food processor and blend on high for about 10 minutes or until the almond butter is creamy and drippy.
- Once smooth add salt and pulse again.
- Pour nut butter into a bowl and add in honey and vanilla and fold together to combine.
- Once chocolate liners are hardened, add 1 tablespoon of nut butter to each one and spread it about to evenly fill the cup. I scooped 1 tablespoon of the nut butter into my hand and rolled it into a ball then pressed into a little disc to fit in the cup.
- Top with 1 rounded teaspoon of melted chocolate and spread it to cover the nut butter. Continue with all of the cups then place them in the freezer again until hardened.
- You can keep them all in their liners or remove them all from the liners and place in a large ziploc bag or tupperware and store in the fridge or freezer!
These were absolutely delicious!! So tasty and chocolatey and creamy, Thanks LBO!
Can I use jar almond butter and sweeten it with honey?
I think so but I haven’t tested that yet so not sure what the amount of almond butter would be!
I think I will use cashew butter. How do you think that would work?
Should be good but let me know!
Can’t wait to try this!