Can Halloween be sinfully good and good for you? The answer is absolutely! You’ll get treats, not tricks, with my homemade Halloween candy, including my easy-to-make—and hard-to-resist—nut butter cups, which are gluten-free, dairy-free and refined sugar-free.
First I make a rich, creamy nut butter filling that I thicken with fiber-rich coconut flour until I reach the perfect consistency (not too liquidy!), then I cover the filling with the deeply complex flavor of dark chocolate. Go ahead and use whatever nut butter you and your family love; we prefer almond or peanut. And, since I use unrefined granulated maple sugar, you can treat yourself to some good old-fashioned fun.
Halloween Nut Butter CupsCourse: Dessert, Chocolate
1 pound dark chocolate, preferably for coating, chopped
½ cup creamy unsalted almond butter
¼ cup plus 2 tablespoons coconut flour
2 tablespoons granulated maple sugar
½ teaspoon salt
- Line a 12-cup mini cupcake pan with 12 liners. Bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Pour about 1 teaspoon melted chocolate into each liner and using a butter knife to coat the bottom and sides. Let set, at least 1 hour or overnight.
- Reheat the chocolate to 90 degrees. In a high-speed blender or food processor, combine the almond butter, coconut flour, maple sugar and salt. Divide the mixture into 12 balls and flatten slightly; place each in the chocolate shells. Top each with melted chocolate to cover completely. Let set, at least 1 hour or overnight. Store the almond butter cups at room temperature in an airtight container or refrigerate.