Some say ketchup and mustard or salt and pepper, but I stand behind peanut butter and chocolate; hands downs as my favorite mixture. My husband actually went to the grocery store to buy peanut butter and bring it back to Cold Stone Creamery (after they told him they were out of peanut butter) one summer night when I was pregnant. He knew better than coming home with out my Peanut Butter Chocolate Dream.
I haven’t had my combo since going dairy free over four months ago. That is a long time to be in PB&C withdrawal. Most candy bars are milk chocolate and even those with dark often contain milk. I’ve discovered fancy dark Cacao chocolate often is dairy free and Trader Joe’s has some delicious options, especially the dark chocolate almonds that help feed my addiction.
But, I still miss the creamy peanut butter center. I decided to take matters into my own hands and make it myself. How hard could it be? Pinterest displays photo after photo of perfectly beautiful peanut butter cups.
Excited that the little one is at sleep over, my first grader and I had the house to ourselves and began. Candy making is very different than cooking. You have to work fast and precise.
My first problem was I didn’t have any cupcake tin liners. This is incredibly annoying because every year for birthdays I buy them and then realize there are already three packs in my cabinet. Then I vow not to buy them next time. This was the next time, and I search my kitchen and cannot find one.
At this point the chocolate is already on the double boiler and I still need to mix the almond butter, honey, vanilla and powdered sugar and I was forced to think fast. I asked my boy to spray PAM to the muffin tins.
Not sure if this was a good idea or the start to our demise. From there the chocolate was melted and we were worried about it burning or hardening too quickly.
Let’s just say the finished product was not photo worthy, but each bite of the creamy salty almond butter with the rich sweet chocolate was well worth the sticky mess.
There is no perfectly lighted photo to put on Pinterest and not even one to show you. That is not the point of this story.
My first-born and I embraced our imperfections and worked together to create our favorite combination. Just like us, nut butter and chocolate are tasty separate, but when combined create something so much bigger, richer and better (flaws and all).
In this metaphor I would be the nut butter. I am a staple in our kitchen, always available and an old favorite. My growing boy, the chocolate, is sweet, complex and comes in many forms. The two of us work fine separately, but together we make magic.
As we broke the rules licking the tastiness from the bowl, we smiled at each other with brown lips and sticky fingers and knew there is no other way either of us would rather spend a Friday night.
DARK CHOCOLATE ALMOND BUTTER CUPS
- 7 oz. dark chocolate (not to exceed 70%)
- 1/2 cup natural almond butter
- 2 Tbsp. honey
- 1 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. fine grain salt
- sea salt flakes for topping
Break up chocolate and heat in double boiler. Fill muffin tins with cupcake liners. Mix almond butter, honey, sugar and vanilla in bowl. Pour melted chocolate into bottom of cupcake tins. Make a one inch ball of almond butter and press into chocolate bottom and cover with chocolate. Refrigerate to harden.
Recipe from Sprouted Kitchen.
To find out what happens next, Like Ups and Downs of a Yoga Mom on Facebook or type your email address in the box below and click the “create subscription” button. My list is completely spam free, and you can opt out at any time.