Whether your kids are getting too old to swipe their Halloween candy without them noticing, you have dietary restrictions in your household, or just want to make yourself a special treat to satisfy a craving, these easy almond butter cups are a great homemade alternative to store-bought peanut butter cups.
With only three ingredients and an inexpensive candy mold — which you can get in just about any craft or baking supply store — you can have your own mini almond butter cups in about 20 minutes. Bonus: This recipe is gluten-free.
Measure candy melts and pour into a microwaveable dish. Microwave at 15-second intervals for a total of 90 seconds, stirring at each interval until chocolate is completely melted and smooth.
Stir almond butter well to incorporate oil. In a small dish, mix almond butter and powdered sugar. It should form a paste and should not be oily. Set aside.
With a small spoon, put about 1 ½ teaspoons of melted chocolate into each well of the mold and use the spoon to coat the sides of the well. Refrigerate for 5 minutes to help it set quickly.
Once the base of the mold is set, remove from refrigerator. Scoop about half a teaspoon of almond butter mixture from the dish and press it gently into the mold. There should still be room to add the chocolate on top.
With a knife or small offset spatula, add more melted chocolate over the top of the almond butter and smooth out the top. Refrigerate for 10 minutes or allow to dry undisturbed for about 20 minutes before popping them out of the molds and serving.
Store leftovers in an airtight container for up to two weeks in a cool, dry place.