Nut Butter Cups with Fleur de Sel

5 Aug

Last week was a little rough. I went into work after the weekend and the cravings hit hard. I’m usually good at saying no, but when my boss crafted a new cupcake stuffed with pecans and coconut, the whole thing dipped in glistening chocolate glaze…oh man was I struggling. Usually I come to work armed with an arsenal of alternative treats for myself. I’ve even been known to check out our daily menu to bring, say, coconut chips if we’re making coconut cupcakes, or maybe lavender dark chocolate if we’re making lavender cupcakes. Even so, sometimes you just want something naughty, and I may have snuck one taste of the aforementioned cupcake.

And life will go on. But I’m coming to work this week with a truly decadent treat that will make it easy to say no to any temptation.

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These adorable Nut Butter Cups were fun to make, albeit messy. No one should ever complain about having to lick chocolate off their fingers though, right? Or off the spoon…the bowl…and those drips on the counter. These little cups are easy to put together, though they take a little patience as you wait for the chocolate to set. It’s worth every minute. Rich chocolate, creamy filling, and just a hint of salt make these the perfect two-bite treat to satisfy any craving.

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I used Nikki’s Coconut Butter in the Macadamia Nut Cookie flavor for these cups. I bought the sampler pack awhile back and needed another way to use these delicious nut butters other than eating them straight from the jar! You can use any nutter butter you have on hand, though I recommend ordering from Nikki’s and trying out one (or all) of the decadent flavors (Midnight Mocha and Honey Pecan Pie are my favorites). I also love Justin’s almond butters, and I think the chocolate almond would be especially good! I have a feeling this batch won’t last long and I’ll be making more of these cups with all the nut butters in my stockpile soon.

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Nut Butter Cups with Fleur de Sel

© Copyright 2013 Carly Sullivan, The Lucky Clover Kitchen

Yield: 18 cups

Ingredients:

  • 1 (10-oz) bag Enjoy Life chocolate chips (or other dark chocolate)
  • 1 Tbsp coconut oil
  • 6 Tbsp Nikki’s Macadamia Nut Cookie coconut butter (or other nut butter)
  • 1/2 tsp fleur de sel (or other natural sea salt)

Directions:

  1. In a heat-proof bowl, microwave the chocolate and coconut oil in 30 second intervals, stirring in between, until melted.
  2. Arrange mini baking cups on a sheet pan (this is for easy transport to the fridge).
  3. Use a spoon to pour a layer of chocolate into each of the cups (about a teaspoon or so– enough to cover the bottoms of each cup with a few millimeters of chocolate).
  4. Place the sheet pan in the refrigerator for about 10 minutes until the chocolate is set.
  5. Once set, scoop about 1 tsp of nut butter in the center of each cup, leaving space around the edges. Return the pan to the fridge for another 10 minutes.
  6. Pour another layer of chocolate over the nut butter, spreading the chocolate out to the edges, making sure you add enough to cover the nut butter completely.
  7. Sprinkle each cup with a little fleur de sel. Return the pan to the fridge and chill until set, another 10 minutes or so.
  8. Store nut butter cups in the fridge in an airtight container. They’ll keep for a good long time, but I’m sure you’ll eat them all soon! Enjoy!

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