We have a new favorite food and it’s not what you think. Well, ok, it is what you think, given that the title and photo in this post have given it away. Lately, I haven’t been able to make it through the Whole Foods checkout line without sneaking a package of those Justin’s white chocolate almond butter cups – have you had them? (This is not a sponsored post, btw).
So I thought – how hard would it be to make them at home? First we tried to make a vegan version w/ cacao butter – total fail. (points for trying though?). We ended up going the (much easier) route using organic white chocolate.
I got the idea to stir matcha – my green foodie food coloring of choice – into half of the melted white chocolate. I can’t put into words how amazing the combo of matcha + almond butter is. Just know that these had to be taken away from me.
- Over a double boiler on the stove (or a saucepan filled with a few inches of gently boiling water with a glass bowl on top), melt the chocolate and coconut oil together. Remove from heat, scoop half of the white chocolate mixture into a second bowl and whisk in the matcha until smooth. (Add as much matcha as you like - I like mine pretty matcha-ey).
- Prepare a mini muffin tin with paper liners. Add about 1 teaspoon of white chocolate into each cup, swirling it a little to coat the bottom completely. Chill in the freezer until set. (about 20 minutes). Tip: if your almond butter is on the oily side, pop it into the freezer to firm up and it'll be easier to scoop into the little cups.
- Scoop about ½ teaspoon almond butter into each cup and cover each with remaining chocolate. Freeze until set. (about 20 more minutes).