Teeny Weeny Healthy Chocolate, Ginger and Almond Butter Layered Cups

Phew…

How’s that for a mouthful?

Bet it would take you less time to eat one of those decadent little bites than it would to actually call them by their name!

Hey, I could’ve made that title even longer, you know.

I could’ve mentioned that the ginger in them was actually candied.

I could even have specified that the ginger had been candied right under my roof in a luscious vanilla honey syrup.

I also could’ve added that these babies were grain free, hence, by definition, gluten free AND that they were also high in protein.

But you know what?

I’m not sure you even want to know all this.

Well, yeah… you probably DO want to know it, but you won’t care one bit as soon as you sink your teeth into one of these babies.

Frankly, at that precise moment, all you will care about is what’s taking place inside your mouth: the commingling of sticky, chewy, gooey and creamy textures, which are walking hand in hand with that subtle little crunch that you get every time your teeth touch, as well as the rich, nutty flavor of the almond butter, followed by the tangy bite of the ginger and the oh so intense flavor of the dark chocolate.

All this titillation of your senses makes the whole experience feel just like a New Year’s Parade or something… I think there might even be fireworks involved!

Trust me, you WILL have a hard time believing that there’s actually ANYTHING nutritious lurking in these seemingly devilish little treats, which, by the way, happen to be just as pretty to look at as they are good to eat.

Oh, and don’t even try to hide them way in the back of the fridge. That won’t work. Trust me, I tried… You won’t even need to open the fridge door to hear them calling you.

I think they have an incorporated megaphone or something.

There’s just no getting away.

To be totally honest, this is the kind of treat that will leave you feeling sad, almost broken-hearted, when you finish the last of the last piece.

You’ll be wishing that you had made a bigger batch, that’s for sure.

Perhaps I shouldn’t have shared that recipe.

I get the feeling you guys will curse me…

Hmpft… you know what? Now that I think of it, if you must curse someone, curse Nora!

After all, she’s the one who inspired these in the first place, so it’s totally her fault.

There… I said it!

That’s my story and I stick by it! ;)

Teeny Weeny Chocolate Ginger and Almond Butter Cups

Yield: Makes 24 mini cups

Nutritional Information based on 1 piece

Teeny Weeny Chocolate Ginger and Almond Butter Cups

INGREDIENTS

    Bottom Layer
  • ½ cup almond meal
  • ½ cup flaxseed meal
  • ½ cup quinoa flakes
  • ¼ cup coconut flour
  • ½ cup date paste
  • 1/3 cup (3) egg whites
  • 25g candied ginger, chopped
  • Almond Butter Filling
  • ½ cup all natural Almond Butter (I used home made)
  • ¼ cup fat free plain Greek yogurt
  • ½ cup plain or vanilla flavored whey protein powder
  • ¼ cup flaxseed meal
  • 50g candied ginger, chopped
  • Top Layer
  • ¼ cup all natural Almond Butter (I used home made)
  • ¼ cup extra dark cocoa powder
  • ¼ cup date paste
  • ¼ cup coconut oil, melted
  • 1/3 cup (3) egg whites
  • Pinch salt

INSTRUCTIONS

    For Bottom Layer
  1. Combine all ingredients in the bowl of your food processor and process on pulse until well incorporated and mixture sticks together.
  2. Divide evenly between 24 mini cupcakes molds lined with plastic film (for easy removal) and press firmly to create mini crusts. You don't have to bring them all the way to the top. Set aside while you make the filling.
  3. For the Almond Butter Filling
  4. In the bowl of your food processor (you don’t have to rinse the bowl out), add all of the ingredients and process until smooth and well combined.
  5. Divide evenly onto the reserved crusts using a teaspoon or, if available, a pastry bag equipped with a medium round piping tip. Set aside.
  6. For the chocolate topping
  7. In the bowl of your food processor (again, you don’t have to rinse the bowl out), add all of the ingredients and process until smooth and well combined.
  8. Spoon on top of the almond butter filling or, if available, use a pastry bag equipped with a medium star piping tip. Garnish with whole raw almonds if desired.
  9. Refrigerate the cups for at least 6 hours before indulging. (yeah, I know... TORTURE!)
  10. Store in the refrigerator or freezer. If freezing, thaw for a few minutes before eating. I find the colder they are, the better!

Notes

Adapted from Nora's gorgeous Bite-Size Peanut Butter Layer Cups

Grain Free, Gluten Free, No Bake

http://thehealthyfoodie.com/teeny-weeny-healthy-chocolate-ginger-and-almond-butter-layered-cups/

 

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Comments

  1. Joann says

    These sound amazing!! I’ll never catch up with all the recipes that I want to try. I should get some date paste going tonight and then maybe tomorrow when I get back from shopping I can make the ginger. Did you use purchased almond meal or did you use leftover from making almond milk?

    • says

      LOL! I didn’t purchase the almond meal, I made it at home using sliced almonds (you just grind them in a coffee grinder or food processor. Less expensive that way!) but it was definitely almond meal and not pulp this time around, although I suspect that you could use either or. And you could very well use storebought ginger, you know… I won’t tell anyone, promise!

      Hey, I still have half a sweet potato from this morning in the fridge… what do you think, should I eat it as is, just like I did this morning, or should I make it into pancakes, a smoothie, an instant breakfast bake, or gnocchis, maybe? Ooooh, I know, ice cream! OMG, what’s with me? I want sweet potato everything! Oh, and I couldn’t find the chipotle for the cherry smoothie, but I have jalapeno. I shall give that a try this week-end and see what it says. I’ll keep you posted!

  2. Joann says

    Almond meal here is very expensive to buy so I’ll definitely grind the almonds like you did. And I don’t want to use store bought ginger either because I know it won’t be as good!

    And you already know my vote for the sweet potato – smoothie! Although I’ve heard sweet potato gnocchi is very good too.

  3. Eha says

    Looked at the title of the blog and the title of the recipe and kind’of went ‘whoa?’! But it looks very moreish and the sins are quite tiny, so . . . Now to remember to put just a few items on next week’s shopping list :) !

  4. says

    I have to make these – they combine my absolutely favourite things; chocolate, coconut, ginger and almonds!

    They look delicious!

  5. says

    An incorporated megaphone? Ahaha. Thank you for that. I’m about to turn over to go to sleep and an incorporated megaphone is going to be the last thing I think about. Sounds awesome. :)

    These are absolutely beautiful! And the piping on top?! Wow. They look so creamy!

  6. says

    These look really good. Based on the title I was waiting for a bikini reference (that’s the first thing I think of when I hear teeny weeny, filthy I know!).

  7. says

    GORGEOUS Sonia! I am more than honored that I inspired these beautiful bite-sized treats!!! :) I must try your version…along with EVERYTHING else on your site…I am WAY behind myself and you keep posting fabulous recipes and my list keeps growing :) No complaints though, you rock girlfriend! Thanks again for the mention XO!

    • says

      NORA!!!!!!! YAY!!!!!!! So good to see you girlfriend! :D :D :D Thank you so much for inspiring me these, seriously, they were one of the best little treats I’ve ever had. And I thought about you every single time I ate one! And hey, don’t worry, I am so behind too, so I can totally understand. It’s hard to keep up… don’t you wish life never had to get in the way of blogging? I don’t even know how you manage to still post with the new business and all. You have my entire admiration, Missy! You are a true star. Honestly!

  8. Merlyn says

    What can I used instead of date paste cos I don’t have a food processor to make it. also an alternative to almond butter, I feel like my supermarket won’t have something that fancy.

    • says

      Any nut butter could be used instead of the almond butter, so feel free to improvise! ;) However, the date paste would be kind of hard to find a replacement for. It does have a rather thick and sticky texture, as well as a great amount of sweetness to it. The only thing I could think of would be really thick creamed honey, but I’m really not sure… Might be worth a shot! ;)

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