Almond-Cashew Butter Cups

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

What’s better than chocolate and peanut butter, when it comes to candy bar flavors? Try dark chocolate and almond butter — with a sprinkling of chopped cashews — and see for yourself! Replicate the wrinkled-edge look of store-bought butter cups by layering ingredients in muffin tin liners, peeling away the paper just before serving.

Melted dark chocolate and almond butter are layered in muffin-tin liners to make these homemade candy cups.

Makes 24


16 oz. dark chocolate, melted
1/2 cup almond butter
2 Tbsp. cashews, chopped

1. Line a muffin tin with paper liners and set aside.

2. Divide and layer dark chocolate and almond butter into the muffin tins, beginning and ending with chocolate; top with cashews.

3. Transfer to the freezer for 20 minutes. Serve when cravings strike!