This Recipe is: Free of gluten, dairy, soy, eggs and peanuts. It is also vegan.
Thank God it’s Friday and thank God I’m forgiven! I hope you are all having a beautiful day. I’m back at it again with another yummy candy recipe! If you have kids with food allergies and they always feel left out on Halloween, you better be making these recipes I’ve been pushing out.
These would also be great for the Teal Pumpkin Project. If you haven’t heard about that, it’s a movement to put a teal colored pumpkin on your door step to let families know you have allergy friendly treats for kids. Of course when making homemade treats, always speak with the other parents first to get approval. But these would be great if you get the ok! You can also make mini versions by using a mini cupcake pan.
These Black and White Almond Butter cups are sooo delicious! The chocolate on the bottom layer is so rich and creamy. I like to load the inside up with LOTS of almond butter, no need to skimp. And the white chocolate layer, ohhh the white chocolate. It is so delicious! It is creamy and sweet! It gets a bit more hard than the bottom layer of chocolate does, so you have a nice texture play of the hard white chocolate and the melt in your mouth dark chocolate. So amazing, guys!
Black and White Almond Butter CupsPrint This
- 6 tablespoons of vegan chocolate chips – I like Enjoy LIfe Minis for this because they aren’t as dark
- 1 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1/2 cup cocoa butter wafers
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 3 tbs powdered sugar
- Line a cupcake tray with cupcake liners. This recipe makes about 5 cups.
- Create a double boiler by putting water in a pot and a heat proof bowl on top. Be sure the bottom of the bowl does not actually touch the water, if it touches the bowl could break. Bring the water to a boil. Put chocolate chips, 4 tablespoons of coconut oil, vanilla and almond milk into the bowl. As the chocolate starts to melt, whisk very well until all is combined.
- Pour just about half of the chocolate into the bottom of your cupcake liners. Swirl your pan around so the chocolate coats the edges. Then freeze until solid, could take about 30 minutes. You want it frozen so that it doesn’t melt when you do the next layer.
- While the chocolate is freezing, prepare the white chocolate. You’re going to use the same double boiler technique as you did with the dark chocolate. Melt the cocoa butter wafers, coconut oil, vanilla and powder sugar. Whisk very well until combined. This mixture will be very liquidy and an off color. Don’t worry though, it freezes up well and becomes much more white when frozen.
- Once the dark chocolate is frozen spoon almond butter onto the center. Spread the almond butter down with a spoon. Then pour on the white chocolate mixture. If any of the almond butter is poking out, use your fingers or a spoon to push it down. Keep in mind, the white chocolate will freeze to a solid white and will no longer be translucent.
- Freeze or refrigerate until solid. You can enjoy them frozen or refrigerated!
Best kept in an airtight container in the fridge or freezer.