Before I started my sugar avoidance kick, I posted a recipe for these almond butter cups that included some powdered sugar. They were most delicious, and I was pretty sure I could make a version with minimal sugar, and so I did. The only refined sugar in these comes from the dark chocolate, and you can vary the percentage to get a sweeter/less sweet final product. I used Green & Black’s 85% Dark.
I used some juice-sweetened dried blueberries in the filling, and while that is certainly optional they add a really wonderful flavor and some little bursts of sweet, berry flavor. I want to try these again with some cacao nibs mixed in instead of the berries. The candy is lightly sweet, densely chocolatey, and has about 3.5 net carbs per piece, when using the 85% dark and the juice-sweetened dried berries. I ended up with 26 pieces of candy, but that will vary according to how much you fill the candy cups. I bought some standard paper candy cups at Michael’s, and filled them pretty full. I have a larger-capacity food processor than I did when I made the sugar-sweetened version, and found that to get the right texture for the filling I had to use more almonds than called for in the previous recipe–the smaller amount never got finally ground in the larger capacity bowl. For that reason, unless you have a smaller food processor, I do not recommend trying to halve the filling recipe.
- 16 ounces good-quality dark chocolate
- 1 1/2 cups blanched, whole almonds
- 1/3 cup coconut oil
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2-3 droppers full of liquid stevia (I used Sweet Leaf brand for these)
- 1/4 cup juice-sweetened dried blueberries
- In a food processor, pulse the almonds until they are fairly smooth and are starting to form a paste. You will need to scrape down the sides a few times to get that texture.
- Add the coconut oil, salt, vanilla, and stevia to the almonds, and pulse until smooth. Start with 2 dropper of stevia, and taste and add more if needed. Scrape the filling into a bowl and stir in the blueberries. You should have a slightly crumbly paste.
- Melt half of the chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each one, until the chocolate is completely melted. Divide the chocolate evenly into about 26 candy cups (this will be roughly one tablespoon per cup).
- Using about a teaspoon of the filling, press it into a flattened disk and place in one of the candy cups. Repeat until all cups have filling. If you have leftover filling, eat it 🙂
- Melt the rest of your chocolate and top off each of the candy cups. Let the candy cool completely at room temperature. When they are completely cooled, the wrappers will peel off easily.
I was really happy with how these turned out, and they are really low glycemic, and full of healthy dark chocolate, almonds, and blueberries. An exceptionally nice treat. If your family enjoys sweeter candy, just use a lower percentage of cacao content in your dark chocolate, and you will still have a relatively healthy treat.
Thanks for reading,