It is once again time for the Secret Recipe Club! I actually had to skip it last month, simply due to all the other things going on, but I am glad to be back on the wagon with a post inspired by a blog I’d never visited before. I was assigned to Eat Little Eat Big, the blog written by Susie from the beautiful island of Maui (lucky woman!). Like me, Susie is very much concerned with health-conscious recipes and it shows on her blog. Many of her recipes are low carb and South Beach Diet friendly, and they all look delicious. She tends to focus on the savoury foods, but for some reason, when I visited her blog, I really wanted to find a sweet recipe to inspire me. I persisted and I was glad I did, when I came across a recipe for Raspberry Jalapeno Almond Butter Cups.I do adore the combination of raspberry and almond together, so I know that’s why this recipe caught my eye. I confess, thought, that I found the addition of jalapeno in here a little strange at first. But as it turns out, Susie was simply using a raspberry-jalapeno sauce, since she’d run out of raspberry preserves. Don’t get me wrong, I love jalapeno in sweet things, but I did have plain (sugar-free) raspberry preserves on hand and that’s how I decided to make mine. Additionally, I wanted to make them quite low carb, so I went my own route and did 90% cacao for the chocolate coating, adding just a little butter to help it melt and be on the softer side.
The Results: These taste fantastic but the way I made them, they are messy, messy, messy. You essentially have to pop them into your mouth whole, or you get goopy almond butter oozing out all over. It didn’t help that I over-filled the cups with almond butter and raspberry preserves and then had chocolate running down the sides when I tried to cover them with chocolate. Word to the wise, go lightly on the filling so you have room to top them up with chocolate.
I might also, next time, try to thicken the almond butter with some almond flour and some powdered sweetener so it didn’t ooze out all around. But all in all, another enjoyable SRC experience!
Raspberry Almond Butter Cups
1 tbsp butter
5 oz high % cacao chocolate
(I used about 1 1/2 bars Lindt 90% Cacao)
3 tbsp almond butter
3 tbsp sugar-free raspberry jam
In a small saucepan over medium low heat, melt butter and chocolate together until smooth.
Using a pastry brush, coat the bottom and sides of 20 foil-lined petit-fours cups with about half of the chocolate. Place cups on a plate or baking sheet and place in refrigerator until firm, about 20 minutes.
Divide almond butter between chocolate-filled cups, then divide raspberry jam between cups. Reheat chocolate gently, then top each cup with chocolate to cover. Return to refrigerator and let set, about 20 minutes.
Store in refrigerator.
Blog New Black says
May 7, 2012 at 5:12 pmSounds like a great combo!
[email protected] says
May 7, 2012 at 5:16 pmWow, those look great! Looks like we both had candy on the brain this month 🙂
Pâte à Chew says
May 7, 2012 at 6:22 pmThese look so so good! Who cares if they are messy, I can tell they taste amazing!
RavieNomNoms says
May 7, 2012 at 7:09 pmOh those are like, little cups of yumminess right there!
spiffycookie says
May 7, 2012 at 7:54 pmWow do those ever sound good. And I probably have most of the ingredients on hand right now!
SusieBeeonMaui says
May 7, 2012 at 7:55 pmAloha Carolyn!
I'm glad you liked the almond butter cups!
Sarah says
May 7, 2012 at 7:58 pmi had susie's blog last month and almost made these. they look delicious!
claire says
May 7, 2012 at 8:21 pmOmg these look delicious!!!
amberini says
May 7, 2012 at 8:24 pmYUM! Love almonds and raspberry together. I think you're right, a little thickening with almond flour would be perfect to help with some of the mess.
Erin @ Dinners, Dish says
May 7, 2012 at 8:44 pmSounds like a great combo! I just got my first container of almond butter this weekend, haven't opened yet, but plan to tomorrow!
butternutrition says
May 7, 2012 at 9:17 pmLooks delicious! It's so hard to find jam without artificial sweeteners!
steph says
May 7, 2012 at 10:17 pmThese are my new favorite things!
cookingrookie says
May 8, 2012 at 12:07 amThis is such a wonderful recipe! These cups are so delicate and elegant! Perfect for a tea party! Great pick for SRC! And also, thank you for sharing it on RecipeNewZ! I was so happy to see your beautiful post there 🙂
Liz says
May 8, 2012 at 12:35 amNothing wrong with a little mess to fill your mouth with deliciousness! These sound wonderful, Carolyn!
happywhennothungry says
May 8, 2012 at 1:28 amWow these look so tasty. Love that chocolate and raspberry combo too!
Sylvie @ Gourmande in the Kitchen says
May 8, 2012 at 3:56 amRaspberry and dark chocolate is so good together! Yum!
KeepItSweet says
May 8, 2012 at 12:42 pmI love the idea of almond butter and jelly cups… even if they are a little messy!
Brian says
May 8, 2012 at 2:25 pmThese look lovely!
susie says
May 8, 2012 at 3:28 pmI have bookmarked this, I have been looking for almond butter adaptions, and I think I may have an idea here for a combo I have been working on…looks great!
Diane says
May 8, 2012 at 3:57 pmthese are making my mouth water!
Sandras Easy Cooking says
May 8, 2012 at 11:53 pmI can feel my mouth watering while I was reading your final results….those mini cups look incredible, and you did an amazing job making them!
stephday says
May 9, 2012 at 12:07 amMessy or not, these look fabulous!!
Roxana GreenGirl says
May 9, 2012 at 3:13 amthese are totally made for me! I love love everything about them! raspberries, chocolate and almond butter! the more the better!
Angie's Recipes says
May 9, 2012 at 11:04 amThese look right up my alley! I would love a few for the afternoon snack.
cravingsofalunatic says
May 9, 2012 at 9:25 pmI could eat these for dinner. And breakfast. And possibly lunch. Then snack on them during the day. Huge cup love. *wait that sounded wrong*
Jen says
November 19, 2012 at 4:46 pmMade these last night. They are delicious! Right up my alley. Thank you!