Ooey gooey chocolate cups filled with toffee AND almond butter. These Toffee Almond Butter Cups require just 8 ingredients, 30 minutes and they’re vegan-friendly, too.
I said it before in this post, but December is the month for COOKIES. Seriously—what would the holidays be without them? I’ve paired up with some awesome ladies to bring you an epic cookie exchange round up for all your holiday party needs.
Red Velvet Whoopie Pies via The Blissful Balance
Softy, pillow-y cookies sandwich a sweet and creamy cream cheese icing dipped in festive sprinkles, making for an all-in-one delectable bite.
GingerDoodles via In It 4 The Long Run
Spicy, sweet gingerbread meets chewy cinnamon snickerdoodles in these delectable bite-sized holiday cookies covered in coconut sugar.
Salted Caramel Thumbprint Cookies via Fit Mitten Kitchen
Cute, bite-sized grain-free thumbprints with salted caramel centers and chocolate drizzle, these cookies are the perfect treat for your Paleo peeps.
Gluten Free Peanut Butter Blossoms via RachlMansfield
Dreamy peanut butter cup blossoms filled with dark chocolate peanut butter cups, creamy PB and made with all gluten free and organic ingredients. Ready in less than 15 minutes!
Cranberry Bliss Bars via The Balanced Berry
Your classic cranberry bliss bar got a gluten free makeover! Grain-free shortbread is loaded with cranberries and white chocolate chips then covered with cream cheese frosting, dried cranberries and a generous drizzle of white chocolate.
As you can see, I opted to make candy instead of cookies because, sometimes after eating 22 kinds of cookies at various holiday parties, you just want straight chocolate. Well in this case, straight chocolate PLUS toffee and almond butter. I originally wanted to make straight toffee cups but decided that A) the texture of toffee before it hardens was too liquidy and B) toffee is possibly the most unhealthy thing ever, and I’m still trying to be semi healthy, even during the holidays.
I know, so annoying—feel free to hate me.
But please, whatever you do, do not hate on these almond butter cups. Just LOOK AT THEM.
PS you’re probably going to have some leftover toffee. If you’re looking for a way to use it up, I have a few suggestions:
1) Dip toffee almond butter cups in extra toffee almond butter, because you can never really have too much toffee almond butter.
2) Swap out peanut butter for toffee almond butter when eating pretzels. <<< so, so good
3) Eat with fingers.
One suggestion: try to keep the filling in the center of each cup. It should stay in the middle on its own. If it happens to spill over a bit it’s not going to be a HUGE deal—you’ll just be able to see some of the filling from the outside.
Point of this post: make one of these cookie (or candy!) recipes and you’ll be the hit at any holiday party this year!Print
Toffee Almond Butter Cups+Holiday Cookie Exchange
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 6 cups
- 1 cup cacao or unsweetened cocoa powder
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- Pinch of salt
- Toffee Almond Butter:
- 3 tbsp dairy free butter (I used Earth Balance)
- 3 tbsp coconut sugar
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 tsp arrowroot starch
- In a microwave safe dish, heat cacao, oil and syrup together in microwave for 1 minute, stirring every 20 seconds.
- Fill a muffin tin with 6 cupcake liners, spraying each one with a bit of nonstick spray.
- Distribute HALF of the chocolate between liners and then place muffin tin in freezer for approximately 10 minutes, or until chocolate has hardened.
- While waiting for chocolate to harden, make the toffee. In a microwave safe dish, melt butter in microwave and then stir in almond butter, sugar, syrup, and vanilla.
- Last, stir in arrowroot to thicken mixture up a bit.
- Once chocolate has hardened, remove from freezer and distribute toffee almond butter evenly, trying to keep it in the center of each cup if possible*.
- Last, pour remaining chocolate overtop of toffee almond butter, banging muffin tin on counter top to flatten out the chocolate.
- Place tin back in freezer for an additional 5 minutes or so.
- Sprinkle each cup with a bit of sea salt and enjoy!
*If you are unable to keep the toffee almond butter in the center, don’t worry about it. You may be able to see some of it from the outside, but it’ll still taste the same.
**You may have some toffee almond butter leftover. No worries–reference the post for awesome ways to use it up.
Q: How many holiday parties do you have planned so far? (attending or hosting).