Almond Butter Coconut Cups
Ingredients:
85% Cocoa Dark Chocolate
Almond Butter
Coconut Butter (grind unsweetened coconut in the food processor until buttery, about 8 minutes)
Paper Muffin Tin Liners
(I used enough chocolate to make two massive candies: I made a limited quantity, one for me, one for M, to keep my chocolate habits in check)
Ingredients:
85% Cocoa Dark Chocolate
Almond Butter
Coconut Butter (grind unsweetened coconut in the food processor until buttery, about 8 minutes)
Paper Muffin Tin Liners
(I used enough chocolate to make two massive candies: I made a limited quantity, one for me, one for M, to keep my chocolate habits in check)
I melted the chocolate over medium heat using a ghetto double boiler method (a metal bowl floating in a small frying pan), and poured the melted chocolate into the muffin liners. The first pour should be enough to cover the bottom of the liner, and to coat the sides.
After freezing the muffin liners for about 30 minutes, I mixed together about one Tbsp of almond butter and one Tbsp of coconut butter and put a dollop of this mixture into each chocolate cup, and covered with the rest of the melted chocolate.
After an hour, I had the biggest peanut butter cups EVER. I might have gotten carried away with the chocolate...
On another note...Chester and Jack look kind of like dark chocolate and peanut butter...no?

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