21DSD’s Sweetener Free Chocolate Almond Butter Cups

Even though Brent’s and my sugar detox is over, I still like to check the 21DSD program for delicious ideas. One recipe I resisted while doing the detox was the Sweetener Free Chocolate Almond Butter Cups. I was a bit skeptical, but I have to admit, these are pretty good!

Here’s my final product (I just had to take a bite so you could see the almond butter in the center, haha).

Ok, these are not perfect replicas of the Reese’s Peanut Butter cups. But I’m willing to bet they are a million times less unhealthy. And the flavors are awfully similar. The chocolate flavor is rich and dark. The sprinkle of sea salt is a perfect complement to both that and the savory almond butter center. In my opinion, almond butter is nearly as scrumptious as real peanut butter.

Anyways, these little guys are a tiny bit chalky, but otherwise very good. I think the next time I make them, I’ll play with the recipe a bit. For now, they will certainly satisfy my occasional craving.

As a disclaimer, for those of you who are disappointed that I’m not providing the recipe: I’m sorry, but Diane Sanfilippo of BalancedBites.com has a copyright on her 21DSD program, and as someone who’s involved in the publishing industry, I believe in respecting copyrights (most of the time… I’m only human). Plus, I had to pay $21 for the 21DSD program (it’s a PDF and it’s really quite handy), and if any of you really want to discover the awesomeness that is the 21DSD, you should buy it too. Or, if you just want an almond butter cup recipe, I’m sure someone has one online somewhere. When I get around to tweaking this recipe to suit my tastes–I’m also planning to try it with cashew butter, yum!–then I’ll let you all in on the secrets of making these sweet (but completely unsweetened) chocolate cups. 😉

Dairy-Free Mocha Latte

I’m working from home this morning and with the sudden onset of dreary weather (the past few days have been in the 80’s and bright, but this morning it was a chill 57 and grey out), I was in the mood for something warm and comforting. “Coffee?” I thought, “No… Maybe tea? No. Maybe, later.” I sighed, I wanted something but I wasn’t sure what. So I tidied up my breakfast dishes and started to make my way downstairs to my office.


Now, I know from experience that hot chocolate made with coconut milk and baking cocoa powder isn’t naturally sweet (I foolishly thought it might be the first time I made it, haha). So, I knew I would have to add something… sugar, maple syrup, stevia, honey…? I decided on raw honey because maple just didn’t make sense, sugar didn’t sound appealing at all (in fact, the past few months, every time I’ve had the opportunity to use sugar, I’ve felt somewhat adverse to it because of this vague sense that it’s “fake,” but I’m not really sure where that came from, lol), and stevia leaves a weird chemical taste in my mouth.
So, here we go… my attempt at a dairy-free mocha latte. 🙂
Ingredients and Tools (yeilds 2 6-oz mugs)
  • approx. 10 oz of coffee
  • approx. 2 oz of coconut milk
  • 1 teaspoon raw honey
  • 1.5 teaspoons baking cocoa
  • a blender (I actually used our MagicBullet, but you could use a regular blender, immersion blender, etc.) OR just a jar or cup with tight sealing lid
 Method
  1. Put all ingredients in the blender.
  2. Mix it up really well.
  3. Serve, sip and savor!

Then, I suddenly remembered we had coconut milk in the refrigerator, leftover from my attempt to make icing for carrot cupcakes this weekend. “I could make hot chocolate! Oh, but I could really use some caffeine… Mocha latte! Yay!”