Gluten-Free Milk-Free White “Chocolate” Almond Butter CupsTricia Thompson
Happy Holidays! I hope you are enjoying wonderfully delicious gluten-free food. Between Thanksgiving and New Year’s Day is the one time of year that I actually make time to bake and make candy (I have a very big sweet tooth). Yesterday, I made gluten-free and milk-free white “chocolate” almond butter cups. Unfortunately, I can’t remember the inspiration for this creation. Because I must eat gluten-free, egg-free and milk-free, I frequently jot down a recipe automatically including my own adaptations. This one is super easy.
1 cup almond butter
½ cup powdered sugar
Pinch of salt
12 ounces of gluten-free, milk-free white “chocolate” (I used Pascha white baking chips)
On a cookie sheet or another flat surface that will fit into your fridge, place candy cups (approximately 34).
In a medium size bowl, combine almond butter, powdered sugar, and salt (I use my very clean hands).
Using your hands, roll ½ inch balls and place 1 ball into each cup. Press each ball down a bit.
Melt baking chips in a Bain Marie (or a smaller pot placed over a larger pot of hot water).
When the chips are completely melted, use a spoon to cover the balls with “chocolate.”
Place the almond butter cups in the fridge to set.
Store in the fridge in an airtight container.