1 ½ teaspoons vegetable oil
8 ounces dark chocolate, finely chopped
⅓ cup almond butter
¼ cup powdered sugar
1 Tablespoon finely chopped roasted almonds
Your favorite jar of Laura Ann’s Jams
Line 12 mini muffin cups with cupcake liners.
- Combine 1 teaspoon oil and chopped chocolate in a microwave safe bowl. Heat on high in microwave for 30 seconds, or until melted. Be sure to stir every 10 seconds to prevent burning the chocolate.
- Place approximately ¾ Tablespoon of melted chocolate into each liner. Use the back of the spoon to push some of the chocolate up the sides of the liner (saving the remaining chocolate for the tops). Tap muffin on the counter and put into freezer for 10 minutes.
- Mix together the ½ teaspoon of oil, almond butter and powdered sugar in another microwave safe bowl. Microwave on high for 30 second, or until smooth, stirring occasionally. Spoon the almond butter into each of the cups. Top with about ½ teaspoon of jam over almond mixture.
- Reheat the reserved chocolate in the microwave until it’s pourable. Divide it evenly over the cups and gently tap pan to smooth. Sprinkle with the chopped almond and freeze until firm, about 10 more minutes.
Store in the refrigerator, if they even last that long! Enjoy!
Green Tea White Chocolate Almond Butter and Jam Cups:
Substitute white chocolate for the dark chocolate. Once the chocolate mixture is melted, add 1 teaspoon green tea powder and mix until evenly distributed.