Chocolate Cups Three Ways
INGREDIENTS
~3/4 bag of dark chocolate chips (I like Enjoy Life Foods)
peanut butter (I like Santa Cruz Organic)
almond butter (I like Artisana or Once Again)
granola butter (I like Oat Haus)
raspberry jam (I like St. Dalfour)
toppings: flakey sea salt, pumpkin seeds, cacao nibs, freeze-dried raspberries, hemp seeds, chocolate granola
METHOD
Line a muffin tin with parchment muffin liners.
Melt chocolate in the microwave or using a double boiler.
Pour~1.5 teaspoons of melted chocolate in each liner (I just eyeball it; I like my chocolate cups on the thinner side so I don’t add too too much chocolate).
Add a dollop of peanut butter, almond, butter, OR granola butter on top of the chocolate. Repeat until all liners are filled.
I like adding a layer of raspberry jam to some of the cups.
Then, spoon remaining melted chocolate in each cups. The chocolate doesn’t have to cover the filling completely. I’ll use a knife to swirl the chocolate into the filling.
Add garnishes. I topped the peanut butter cups with flakey sea salt, pumpkin seeds, and cacao nibs. Almond butter cups with salt, freeze-dried raspberries, and hemp seeds. Granola butter cups with my chocolate granola.
Freeze until completely hardened. Enjoy!
