My version is kind of like marzipan with blueberries, and they really put the OMG in OMG. Whatever that means. They are super good. Candy crack. I adapted the recipe using whole blanched almonds with some powdered sugar, vanilla extract, and light butter (not because I have any delusions about making this low cal, but because that is what I always have on hand). Amounts are detailed in the recipe below. You want to blend the almonds into a fine grind–they have less oil than most nuts, so they won’t necessarily form a paste at this point. Add in your other ingredients (minus the blueberries) and pulse a few times, then stir in the berries. Refrigerate for a half hour to let the filling firm up.
At this point melt your chocolate using your preferred method. I used half white chocolate (Green and Black’s–I really hate “white chips” and for excellent candy I recommend splurging on some good quality chocolate) and half extra dark (75 percent). I like to melt chocolate in the microwave. Use a perfectly dry bowl so the chocolate doesn’t seize, break up the chocolate and then microwave on high in 30 second intervals, stirring after each, until smooth. Pour half of your chocolate into candy cups and top with little blobs of the filling.
Top with the rest of the melted chocolate, using a spoon tip to swirl it into the edges to coat. Let your candy cool completely.
The recipe below makes about two dozen candies, depending on the size of your candy cups. I used small baking cups purchased from Michael’s. They would make a great gift if you can resist eating them.
If you don’t love these there might be something wrong with you. Seriously. Here is the recipe:
Chocolate Almond Butter Cups with Dried Blueberries
2/3 cup whole, blanched almonds
1/3 cup powdered sugar
3 tablespoons light butter (stick butter)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dried blueberries
1 pound good-quality chocolate (I used a half of a pound of each type)
In a food processor, blend the almonds until finely ground. Add the powdered sugar, butter, vanilla, and salt, and pulse until it forms a paste. Scrape the mixture into a bowl and stir in the blueberries. Refrigerate for half an hour or so to let it firm up.
Melt chocolate and layer chocolate, filling, and additional chocolate in candy cups. Cool completely before serving. Makes about two dozen delicious candies.
Thanks for reading,