So remember when I said I was obsessed with dark chocolate? Well here I go again. Dark chocolate cups are my go-to. But it was time for something other than banana and almond butter.
I found this recipe for roasted blueberry & almond butter dark chocolate cups. They are to die for. You might as well be eating a peanut butter and jelly sandwich wrapped in chocolate.
Thomas was not sure how he felt about me roasting the blueberries first, but it is an absolute game changer.
Dark Chocolate Cups On Steroids:
- 1 1/2 cups of blueberries
- 1/2 tbsp honey
- 1 tbsp lemon juice
- 2/3 cup of natural almond butter (unsweetened) or any other butter you might want!
- 1 tbsp coconut oil
- 170g dark chocolate (I used about 85% cacao)
Preheat the oven to 350°F
In a bowl, combine the blueberries, honey and lemon juice. Place in a layer on an oven-tray and roast for 7-10 minutes.
Let cool at room temperature.
While the blueberries are roasting, melt the chocolate on the stove with about a tablespoon of coconut oil. When the chocolate is melted, place a tablespoon of it into a cupcake liner. Repeat with the rest of the liners and place in the freezer to solidify for 15-30 minutes.
Add some cinnamon into your almond butter.
When the chocolate has solidified, place a teaspoon of almond butter in each and top with a tablespoon of roasted blueberries. Top with a tablespoon of melted chocolate. Place the cups in the freezer for 30 minutes or until solidified.
Keep in the fridge or freezer. Enjoy!