Like Peanut Butter Cups. Only Better.
I bet you think you know what this is.
And most days, you’d be right. We love peanut butter cups around here. They are super simple to make and totally delicious. Whenever we need a go-to quick treat, I get out the muffin tin and the chocolate and make peanut butter cups. I make people happy.
Sunday night during the Oscars, I made people happy.
We didn’t have a viewing party. Truth is, people who have kids don’t watch the Oscars because either a) they haven’t seen any movies in the past year; or b) none of the movies they’ve seen were nominated. The day a Chipmunk gets an Oscar is the day I leave the country permanently.
Part of why we wanted to watch The Oscars this year, though, is because I have had no less than twenty people tell me that my twin was up for an award. Some really flattering, slightly nearsighted readers have suggested that Bernice Bejo of The Artist and I share a face. So I had to check it out for myself. You be the judge.
While I’m at it, I though I’d do the side-by-sides for the rest of our family and the actors who readers have suggested look just like us.
Russell Crowe and Pea Daddy
Harlow Madden and Gigi
Miffy Englefield of The Holiday and Lulu
Berenice Bejo and Me
Kind of scary, huh?
But enough of the self-indulgence and back to the real indulgence–peanut butter cups.
My Oscar-night rendition is a little bit prettier than the original.
And way tastier, too.
Chocolate Almond Butter Cups with Raspberries, Roasted Almonds and Sea Salt
Makes 16 candies
- 1 c. semi-sweet or dark chocolate chips
- 2 t. coconut oil
- 1/2 c. almond butter
- stevia, agave or honey to taste (optional)
- 1 t. nutritional yeast (optional)
- 1/2 t. coarsely ground sea salt
- 1/4 c. freeze-dried raspberries*, crumbled or chopped
- 1/4 c. roasted almonds, chopped
*I buy freeze-dried raspberries at Trader Joe’s but if you can’t find any, you could substitute any dried fruit you like including dried cherries, dried apricots or even raisins
Place chocolate chips and coconut oil in a medium microwave-safe bowl or in the top of a double boiler and heat until melted and smooth (about 1 minute, stir and then another 30 seconds in the microwave).
In a separate small bowl, combine almond butter and sweetener and nutritional yeast, if using.
Spoon chocolate about 1/3 of the way in a muffin paper or silicone cup (I prefer the silicone cups for this recipe).
Spoon a small bit of the almond butter mixture on top of the chocolate.
Then top each cup with an additional spoonful of chocolate so almond butter is covered.
Sprinkle each cup with a few grains of sea salt, a few raspberries and a few chopped almonds. Place cups in the refrigerator or freezer to set up.
Remove from cups and enjoy.
We sure did.
Keep your Reeses (and your Russell Crowe and child stars).
I’m all set.