White Chocolate Almond Butter Cups

In case you don’t know, Kid Three can’t have peanut butter. He’s not allergic, but it gives him stomach aches. He can tolerate a good spoon full once every few months. He tells me it has to REALLY be worth it. He’s also the kid that can’t have sugar. So, I went about making these. I have to warn you, they’re not dairy free, as they were crafted for Kid Three.

I purchased organic white chocolate from the bulk-bin at a co-op in the City, and got to making. I have to say, melting down white chocolate isn’t the same as brown chocolate. It gets weird and pasty when it should be more like a liquid.

To make these, I used a double boiler. After melting down the chocolate, Kid Two and Kid Three helped a lot, since we had to move fast. I scooped in about 1.5 tsp into each mini muffin liner, and they used toothpicks to spread the chocolate upwards.

Then we scooped in my filling, which was quick and simple: Organic Creamy Almond Butter mixed with a little Organic Maple Syrup. The idea was to keep the sugar load as low as possible.

Finally, we covered with a little more white chocolate, and then froze the pan. 30 minutes later, Kid Three was over the moon with his special treat.

Almond Butter and Maple Syrup Filling

Yumminess in the making.

A pan (almost) full of happiness.

The final product.