Superfood Vegan White Chocolate Almond Butter Cups
Today is a special day in my world because today is my birthday! Bring on the party hats and the streamers!
My birthday sort of snuck up on me this year because we’ve had a lot going on with getting settled back into a groove here in Boston. People keep asking me how I want to celebrate and I keep telling them, “I don’t know…I haven’t had a chance to give it any thought.” This is very unhelpful for anyone trying to plan something nice (sorry!), and not great from a take-time-to-celebrate goal of living. I’m notoriously bad at taking time to celebrate because my tendency is more like “onto the next!” Anyone else?
One thing I have been doing amidst the controlled chaos of trying to do all the things at work and at home (the lines are very blurry between those two) is spending evenings playing in the kitchen. It’s such a luxury to have simple things like an oven, more than two utensils, a stand mixer (yesss), and a mini muffin tin back in my life. I love anything mini.
Another thing I love? Fusing indulgent and nutritious. I always get a kick out of seeing how far I can push a recipe in a more healthful direction without compromising taste, which is how I ended up with superfood chlorella white chocolate almond butter cups. And the longest recipe title ever.
For those of you who aren’t familiar with chlorella, it’s a single-celled green algae that packs a big nutritional punch: it has the highest concentration of chlorophyll of any plant. You’ll often find it in smoothies and juices, and for a while I tried taking it in shot form, which if I’m being honest, is what I imagine drinking swamp water to taste like. But in chocolate? Bring it on!
Sun Chlorella recently came out with a new supplement, Sun Chlorella Powder, that I was really fortunate to get to sample these last few weeks. In a single teaspoon-sized serving of their Chlorella Powder, there are 3 grams of protein, 88% of your recommended daily intake of Vitamin A, 700% of Vitamin D (particularly awesome in winter when we’re not getting enough sun), 53% of B12, and 29% of Iron. How’s that for plant power?!
What’s particularly great about Sun Chlorella Powder is that it’s a super fine powder, which means it isn’t grainy or clumpy when you mix it into smoothies, juices, salad dressings, or…vegan white chocolate cups stuffed with almond butter. It’s great for giving your immune system a boost and just generally upping the ante of meals, snacks, and yes—dessert too!
Cheers to fusing indulgent and nutritious! I’m off to go work on acknowledging that I just turned 26 32.
A big thank you to Sun Chlorella for sponsoring this post! We love their Sun Chlorella Powder!
Superfood Vegan White Chocolate Almond Butter Cups
Superfood Vegan White Chocolate Almond Butter Cups
Serves: about 16 mini cups
Prep Time: 55 mins
4-ingredient vegan white chocolate almond butter cups with a healthy twist: superfood chlorella powder! The chlorella adds a very subtle earthy flavor, loads of nutrition, and of course a beautiful green hue.
Cuisine: Gluten Free, Vegan Servings: about 16 mini cups
Prep Time: 55 mins
4-ingredient vegan white chocolate almond butter cups with a healthy twist: superfood chlorella powder! The chlorella adds a very subtle earthy flavor, loads of nutrition, and of course a beautiful green hue.
Instructions
- Line a mini muffin tin with paper liners and set it aside.
- Add the white chocolate chips and coconut oil to a double boiler and heat on the stovetop until melted, stirring every so often. Alternatively, you can melt it in the microwave in 25 second intervals, stirring in between each interval to keep the chocolate from burning. Remove the pan from the stove and stir in the chlorella powder until smooth. (add as much chlorella as you like; a little goes a long way!)
- Pour enough of the melted white chocolate into each mini muffin cup so that the bottom of each cup is completely covered (approximately 1 teaspoon). Chill in the freezer until set, 15-20 minutes.
- Scoop scant ½ teaspoon of almond butter into each cup, then cover with a layer of the remaining melted white chocolate. Freeze until fully set, about 25 minutes.
Notes [2]
A thicker almond butter works best in this recipe because it will hold its shape in the center of the cup. If your almond butter is on the thin side, refrigerate it first to let it thicken. Or, if you have the option to grind your own almond butter at the store (or make it at home), go that route because it tends to be thicker.
Leftover almond butter cups should be stored in a container in the refrigerator or freezer. They’ll keep for a few weeks, though ours never last that long.
Copyright © 2023 Amanda Maguire for Pickles & Honey
