Vegan Black and White Almond Butter Cups
These Vegan Black and White Almond Butter Cups are dairy free, soy free, egg free, and peanut free. They are a great allergy free chocolate candy for kids and parents with food allergies. They are rich and creamy, plus so easy to make.
Servings: 10 cups
Dark Chocolate Instructions
Microwave all dark chocolate ingredients in 30-second intervals. Be sure to not exceed 30-second intervals to ensure you do not burn the chocolate. Mix thoroughly with a whisk after microwaving for 30 seconds. It should only take about a minute total.
Pour 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.
White Chocolate Instructions
You'll want to melt this mixture on the stove as the cocoa butter takes longer to melt. In a small pot on the stove add cocoa butter wafers and coconut oil. Melt ingredients on medium-low until completely melted.
Pour the melted fats into a high powered blender and add in the rest of your white chocolate ingredients. Blend until smooth and creamy.
Once the dark chocolate is frozen spoon about 1 teaspoon of almond butter onto the center of each cup. Spread the almond butter down slightly with a spoon.
Pour on the white chocolate mixture. You'll want to fill the cupcake liners nearly all the way up with the white chocolate mixture.
Freeze or refrigerate until solid. You can enjoy them frozen or refrigerated.
Some notes on texture:
If you want a fudgy chocolate texture then keep them in the fridge.
If you want a harder chocolate texture then keep them in the freezer.
For an even harder dark chocolate only add in half as much dairy-free milk to your dark chocolate mixture.