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#AlmondButterLove
Melt the chocolate together with the almond butter and raw honey, mixing well to combine. You can either melt it in the microwave (20 seconds at a time) or use a double boiler.
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Almond Butter Chocolate Buttons
Who LOVES Almond Butter!?
We Do here at CFC!
But WHICH Almond Butter (or Peanut Butter) to buy in the store?!!! What are we actually looking for?!
Search for NON-hydrogenated oils in the ingredients list on the back.
Hydrogenated oils {aka trans-fat} is processed to make it solid at room temperature. In my opinion, it’s like eating plastic sludge.
The manufactured form of trans fat, known as partially hydrogenated oil, is found in a variety of food products, including many, if not most commercial nut butter.
Experts recommend keeping your intake of trans fat as low as possible.
Hydrogenated oils contain no enzymes, placing great stress on the pancreas to create enzymes to be able to digest it.
This can lodge in the arteries and cause arterial plaque.
Good news there are LOTS of great options in your local grocery store these days!
One other thing to check for and to consider when buying any nut butter is the sugar content. Is added cane sugar an actual ingredient?
Be aware of what you’re choosing to purchase because it may not be as healthy as you think!
A healthy, daily serving size for any nut butter is 1-2 Tablespoons per day.
And YES. This recipe is just as awesome with Peanut Butter, or Cashew Butter in exchange for the Almond Butter!
#AlmondButterLove
#PeanutButterLove
Makes about 14 buttons/servings
Ingredients:
- 1.5 cup dark chocolate chips (higher cacao the better!)
- 1/2 cup creamy almond butter
- 2 Tbsps raw honey
- 1/2 tsp sea salt, or sea salt flakes
- raw almonds, to garnish
Instructions:
Melt the chocolate together with the almond butter and raw honey, mixing well to combine. You can either melt it in the microwave (20 seconds at a time) or use a double boiler.
Once melted and smooth, stir in the sea salt flakes. Arrange 14 silicone muffin cups on a baking sheet.
Add about one spoonful of the melted chocolate mixture in each one, then gently top it with one raw almond. Refrigerate for about 30 minutes, or until the chocolate is set. 
Once set, transfer them into an airtight container and keep refrigerated, or frozen for up to 3 weeks. Just before serving, take your serving out of the fridge or freezer to soften for a minute or two.
Enjoy!
❤Rachel
Ingredients
- 1.5 cup dark chocolate chips (higher cacao the better!)
- 1/2 cup creamy almond butter
- 2 Tbsps raw honey
- 1/2 tsp sea salt, or sea salt flakes
- raw almonds, to garnish
Instructions
- Melt the chocolate together with the almond butter and raw honey, mixing well to combine. You can either melt it in the microwave (20 seconds at a time) or use a double boiler.
- Once melted and smooth, stir in the sea salt flakes.
- Arrange 14 silicone muffin cups on a baking sheet.
- Add about one spoonful of the melted chocolate mixture in each one, then gently top it with one raw almond.
- Refrigerate for about 30 minutes, or until the chocolate is set.
- Once set, transfer them into an air tight container and keep refrigerated, or frozen for up to 3 weeks.
- Just before serving, take your serving out of the fridge or freezer to soften for a minute or two.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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