SKELETON ALMOND BUTTER CUPS

SKELETON ALMOND BUTTER CUPS
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These Skeleton Almond Butter Cups are insanely good and definitely better for you than the processed stuff. Plus they are super fun to make. Swap in organic peanut butter for a classic, or sun butter for an allergen-friendly option. Happy Halloween!

SKELETON ALMOND BUTTER CUPS

ALMOND BUTTER CUPS
● 1 cup almond butter *
● 1⁄8 cup maple syrup
● 1/2 teaspoon vanilla extract (optional)
● 1/8 teaspoon salt (optional, if the almond butter is salt-free)
● 2 (2.8 oz) bars of dark chocolate
● 8 jumbo baking cups
● 8 mini marshmallows

1. In a medium bowl mix together the nut butter, maple syrup, vanilla extract,
and salt. It will form a sort of soft dough.
2. Melt the chocolate over low heat in a double boiler (it’s easy – promise!)**
3. To assemble the butter cups, use cupcake liners. Add just enough chocolate to
the cupcake liners to cover the bottom (about 1 TBL). Pop them in the freezer
to set.
4. Take 1 tablespoon (or more) of almond butter dough and form a disc. (I like a
thicker style, others prefer a thinner style. Experiment!) Pop the discs into each
mold.
5. Now finish by pouring more chocolate over the top (about 1/2 TBL) so that the
chocolate goes around the sides of the dough and covers the top. Repeat until
you run out of chocolate and dough. Pop them in the freezer for 10 to 15 minutes
to set.
6. Meanwhile, make the frosting. See the recipe below. Set aside 1⁄3 of the frosting
for the eyes and mouth.
7. Once the chocolate has solidified, you can pop them out of the molds, and
decorate.
8. To Decorate: Use the frosting as glue to set the marshmallow head. Then pipe
out the white frosting to form a skeleton shape.
9. Store in an air-tight container in the fridge or freezer until ready to serve.

*Other Butters: You can swap in organic peanut butter, if you want a classic, or sun butter for an allergen-free option.

**Create a double boiler by bringing a small pot filled with about 2 to 3 inches of
water to a simmer. Once it starts to simmer or boil, turn off the heat. Place a
heatproof bowl that’s just big enough to sit on top of the pot and add your chocolate
chips or chopped chocolate bar to the bowl. Stir the chocolate with a rubber spatula
until silky smooth.

ICING*
● 1 1⁄2 cups confectioner’s sugar
● 1⁄4 teaspoon vanilla extract (optional; replace with water for very white icing)
● 2 to 2 1⁄2 tablespoons room temperature water
● Pinch of salt (optional)
● For Black Frosting for the eyes and mouth: add a drop or two of natural food
coloring, or add some leftover melted chocolate to the frosting and whisk. You
may need to add a drop of water, if using chocolate.
1. In a medium bowl, whisk the confectioners’ sugar, vanilla (if using), pinch of
salt (if using)and two tablespoons of water together. This is very thick icing. If
it’s too thick, whisk in 1⁄2 tablespoon of water. At this point, you can also add
food coloring.
2. DIY Pastry Bag & Tip: Fill two ziplock bags with the icing (White and Black)
and smoosh the frosting towards one corner of each bag. Cut a tiny hole in the
corner of each bag to form a frosting tip.
Adapted from Sally’s Baking Addiction

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