A delightful twist on the classic peanut butter cups, featuring almond butter and a touch of sea salt for an elevated flavor profile.
Melt two-thirds of the dark chocolate in a saucepan over low heat, stirring constantly.
Use a double boiler to prevent the chocolate from burning.
Spoon a small amount of melted chocolate into each silicone baking cup, spreading it up the sides with a silicone brush.
Ensure an even coating for a sturdy shell.
Place the cups in a muffin tin and refrigerate until the chocolate hardens.
Refrigerating helps the chocolate set quickly and evenly.
Mix almond butter, vanilla extract, and powdered sugar in a bowl until smooth.
Adjust the sweetness by adding more or less powdered sugar.
Divide the almond butter mixture evenly among the chocolate shells.
Use a spoon to level the filling for a neat appearance.
Melt the remaining chocolate and spoon it over the almond butter filling to seal the cups.
Tap the muffin tin gently to smooth the chocolate layer.
Sprinkle a pinch of sea salt on top of each cup and refrigerate until fully set.
The sea salt enhances the flavor and adds a gourmet touch.
Remove the cups from the silicone molds and serve.
Store leftovers in the fridge to maintain freshness.
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