1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
⅓ cup coconut oil
3 large eggs
¾ cup sugar
2 teaspoons vanilla
3 tablespoons tapioca starch (can sub organic corn starch)
3 tablespoons cocoa powder
1/2 teaspoon espresso powder
¼ teaspoon salt
Flaky sea salt (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a mini muffin tin, and set aside.
In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
⅓ cup coconut oil
3 large eggs
¾ cup sugar
2 teaspoons vanilla
3 tablespoons tapioca starch (can sub organic corn starch)
3 tablespoons cocoa powder
1/2 teaspoon espresso powder
¼ teaspoon salt
Flaky sea salt (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a mini muffin tin, and set aside.
In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe usesJUSTIN’S® Mini Dark Chocolate Peanut Butter Cupsin place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
