I originally pinned this recipe and thought that I would save it for Christmas gifts or a hostess gift, but when I need a sitter last week I used them to help me barter for a little help. Liam has a sitter that we love, but money has been a little tight; so friends have been helping me out. Its great to have friends that are there for us all the time. And paying for childcare in pastries is always a plus!
Liam got to spend some "man" time with my BFF's boyfriend, Caleb. Karen and Caleb are truly like family to us. Liam really looks up to Caleb and I know that he has a great time with him. I wish I could be a fly on the wall and watch their interaction, I'm sure it is hilarious.
Melt Chocolate in double boiler.
Combine Almond butter with Powdered Sugar, Honey, Sea Salt, and Vanilla. Set aside.
Line a miniature muffin pan with 18 liners, helps the chocolates sit up nice and neat.
Pour 1 teaspoon of melted chocolate in at the bottom of each liner, and swirl around. This insures the almond butter will sit right in the center of candy. Put in freezer to set up.
Place 1 teaspoon of almond butter mixture in center of chocolate. Cover with more melted chocolate and sprinkle with sea salt flakes. And put in freezer to set up again.
Will keep fresh for 1 week in an airtight container.
Almond Butter Cups
Adapted slightly from here
Makes 18 pieces
14 ounces high quality dark chocolate, I used 68%
1/2 Cup Almond Butter
2 Tablespoons Honey
1/4 Cup Powdered Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Sea Salt, fine grain
Sea Salt Flakes for garnish