These little macadamia nut butter cups are to die for. If you like peanut butter cups, I promise you will love this healthy alternative. Okay, relatively healthy. 😉
I don’t eat peanuts very often anymore, so I wanted to create a paleo-friendly version of the classic peanut butter cup. I chose to use raw macadamia nuts to give this dessert a little island flair. Macadamia nuts are perfect for this recipe because they are relatively high in fat and create a super creamy nut butter in a very short amount of time.
This recipe is pretty simple and doesn’t take much time to make. Plus, it’s a pretty impressive dessert to bring to a party or give away as gifts to friends and family. Or to enjoy while sitting on the couch watching the Olympics. Not that I’ve been doing that lately or anything.
All you need for this recipe is a mini muffin pan, some mini cupcake liners, a glass bowl and saucepan for a double boiler, and a food processor. You can also use a regular muffin pan to make these chocolate cups. Just add more chocolate and macadamia nut butter filling to each cup when you are making them.
To make these macadamia nut butter cups dairy-free, look for chocolate without any added dairy. This usually isn’t too hard to find. Alternately, you can use dairy-free chocolate chips to save you from having to chop up the chocolate before melting. These little cups can also be made vegan by using maple syrup instead of honey.
- 350 grams dairy-free chocolate, cut into small pieces (I like 70% cocoa for this recipe)
- ¾ cup (94 grams) raw macadamia nuts
- 1 Tbsp honey
- ½ tsp vanilla extract
- ¼ tsp sea salt
- Line a mini muffin pan with cupcake liners.
- Slowly melt chocolate over a double boiler (simmering water). Stir chocolate with a spatula to evenly distribute heat.
- Once the chocolate is melted, spoon about 1 tsp melted chocolate into each cup. Tap the muffin pan against the counter to help the chocolate spread evenly over the bottom of the cups.
- Place the pan in the freezer for 5 minutes to harden the chocolate.
- Turn off the heat under the double boiler.
- While the chocolate is hardening, prepare the macadamia nut butter. Blend the macadamia nuts in a food processor until smooth, scraping down the sides as needed. This should take less than 2 minutes.
- Once it is smooth, add in the honey, vanilla, and salt.
- Blend for about 10 seconds to mix everything together.
- Remove the muffin pan from the freezer and spoon about ½ tsp nut butter into each cup. Press each one down with your fingers to flatten it out a bit. Leave a little room on the sides for the next layer of melted chocolate to seal all the way around the nut butter.
- Next, spoon on about 1 tsp melted chocolate into each cup. Tapping the pan against the counter to help the chocolate spread. You may need to reheat the chocolate before this step, depending on the temperature of your kitchen.
- Place the pan in the freezer for 10-15 minutes to harden the chocolate.
- Remove the pan from the freezer and enjoy!
How did yours turn out? I’d love to hear from you in the comments section!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.