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
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
- 25 g 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
- 50 g 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
- Combine all ingredients in the bowl of your food processor and process on pulse until well incorporated and mixture sticks together.
- 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.
For the Almond Butter Filling
- 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.
- Divide evenly onto the reserved crusts using a teaspoon or, if available, a pastry bag equipped with a medium round piping tip. Set aside.
For the chocolate topping
- 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.
- 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.
- Refrigerate the cups for at least 6 hours before indulging. (yeah, I know... TORTURE!)
- Store in the refrigerator or freezer. If freezing, thaw for a few minutes before eating. I find the colder they are, the better!
Notes
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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25 Comments on “Teeny Weeny Healthy Chocolate, Ginger and Almond Butter Layered Cups”
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?
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!
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.
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 🙂 !
Moreish is exactly right, Eha! And sins? What sins? I don’t see any sins… Do YOU see any sins? 😉
I have to make these – they combine my absolutely favourite things; chocolate, coconut, ginger and almonds!
They look delicious!
Thanks Fiona! Hope you like ’em! Please let me know how they turn out if you do! 😀
holy fazoli! this looks so decadent and rich
Holy Fazoli? LOL! Love that one. Have to remember it! Thanks Alex! 🙂
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!
Thanks Erin! Glad I made you go to sleep with a smile on your face.
And that piping on top? Plain and simple, it’s healthy, yet decadent and sinful chocolate frosting!
Those need to get in my belly right now! They look crazy delicious
if they taste as they appear :)))) i want now!
I think they’re even better than they look, Inka! In fact, I’m not happy with these pictures at all. They just don’t do the cute little cups justice. 😉
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!).
LOL! You’re too funny Tender! At least, you weren’t expecting a photo or anything… 😀 Or, wait… were you? 😉
What cute little bites! Yum!
These cups look amazing! Wow, I desperately need one of these right now!!!
Wish I could ship you one… but they’re long gone. Making something similar tomorrow, though! Can’t wait! 😀
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!
NORA!!!!!!! YAY!!!!!!! So good to see you girlfriend! 😀 😀 😀 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!
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.
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! 😉
I’m just curious whether is it safe to consume raw egg whites ? :/
The raw eggs that I use come in a carton and have been pasteurized, so they are safe for raw consumption. Maybe I should precise this little detail in the ingredients list! Thanks for pointing this out!