In the spirit of Valentine’s Day, I want to make a list of things I love. Yep, just for fun. It’s always good to remember the good things in life when it’s so easy to focus on the things that are challenging or difficult. It makes you thankful when you realize there are so many things to love about life! Anyway, things I love include: Jesus, my husband, my family, my job(s), morning times, our house, our housemate, my friends, my church, cycling, coffee, almond butter, running, music, my Nutribullet, good conversations, candles, grapefruit, traveling the world, college students, seeing transformation in people’s lives, healthy food, learning, reading, mason jars, big comfy sweaters, and my bed. And a lot more. But there’s a few.
There hasn’t been a lot going on around our house other than extreme weather changes that are driving us crazy, and getting ready for Valentine’s Day. Part of getting ready is making these bad boys for you guys. These dark chocolate cups are filled with creamy sweet almond butter and really delicious salted caramel. After making these and devouring most of them, I decided that I will probably need to do another 21-Day Sugar Detox in the near future. Seriously.
- 2 cups dark chocolate, melted (I used Enjoy Life chocolate chips, you can also use a dark chocolate bar)
- 2 tbsp almond butter (I also used sunflower seed butter and thought it tasted great as wel!)
- 1 tsp honey
- 1/2 tsp vanilla extract
- 1/2 cup paleo caramel sauce
- 1 tsp sea salt
- Line a mini muffin tin with 8-10 cupcake liners.
- In each muffin tin spot, add a small amount of melted chocolate to the bottom, to make your first layer.
- Once each spot is filled, place the muffin tin in the freezer for 4 minutes.
- In a small bowl, mix your almond butter, honey, and vanilla until smooth.
- Remove muffin tin from freezer and place a small dollop of almond butter on top of the dark chocolate in each muffin spot.
- Next, add a small spoonful of caramel sauce on top of the almond butter in each spot.
- Sprinkle all the cups with a tiny amount of sea salt.
- Place the muffin tin in freezer again for another 5 minutes, until caramel is set. While these are setting, you may want to heat up your chocolate again to make sure it’s all melted.
- Once you remove the muffin tin, add the remaining melted chocolate on top of each cup. You want the chocolate to completely cover the other ingredients.
- Place the muffin tin in the freezer for 5 minutes, then remove and place the cups in the fridge. Store in the fridge. I find they set and taste best after they’ve been in the fridge for a while. Enjoy!