This past week has been an absolute roller coaster. After missing two days because of the polar vortex going around the US, classes at Ohio State finally began. Which, for me, means waking up at ungodly hours so that I can make the 30 minute commute to campus in time to make my 8 am class. Woooooo.
I'm too cheap to pay for a campus parking pass, so I get there extra early so that I can drive up and down the streets just off campus looking for a spot. I might be slightly insane. Last Thursday, if you had been standing on the sidewalk, you would have seen me, munching on carrot sticks and blasting Elvis while hunting for an open spot. Rockstar life, y'all.
Between jumping headfirst into classes, keeping up with my weekly CrossFit routine, and trying out new Paleo recipes in the kitchen, I feel so energy-zapped. I just want to curl up under a down comforter in bed and eat these pecan butter cups all day. Unfortunately, as I'm on the 21 day sugar detox AGAIN this month (I'm totally hooked. It's awesome. You should try it. No pressure.... But seriously. Try it.), that isn't likely to happen.
So.... I guess that means that you all are going to have to do me a HUGE favor and make them so that you can eat them for me. Poor you.
I make these chocolate pecan butter cups whenever I'm craving something both slightly sweet and salty. This usually happens a lot, so these little babies are sometimes breakfast, sometimes a study snack, sometimes dinner.... It's the "do-it-all barbie" of the candy world.
These bite-sized treats are sweet, and not-too-rich. The pecan butter swirls with the chocolate on your tongue, and the sea salt adds an edge that compliments the sweeter notes charmingly. It's reminiscent of a Reese's cup, only better. Because, you know, you made it. And it's got some pretty fancy shmancy almond butter hidden inside it... which doesn't hurt.
Pecan Butter Cups + Sea Salt
7 oz of dark chocolate (or Enjoy Life chocolate chips)
1 Tbsp of coconut oil
1/2 tsp of vanilla extract
1/2 cup of pecan butter (I made my own)
2 Tbsp of maple syrup
sea salt for sprinkling on top
Melt the chocolate in a double boiler (which is essentially a bowl resting in a pot of boiling water). While it's melting, stir in the coconut oil and vanilla extract. Keep mixing until the chocolate is fully melted and smooth.
Set out liners (I used mini cupcake liners that I found at Jo-Ann Fabrics) on a flat surface. Spoon about 1 teaspoon's worth of the chocolate mixture into the bottom of each liner. Tilt the liners so that the chocolate completely coats the bottom of the paper. Repeat until you've used about half of your chocolate mixture. Chill in the freezer to set the bottom layer.
While your chocolate is hardening, make your filling. In a small bowl, mix the pecan butter with with the maple syrup until well combined. After 10 minutes have passed, remove the chocolate bases from the freezer. Spoon 1 teaspoon of the pecan butter mixture on top of each chocolate base layer. Make sure that the pecan butter is centered in each liner, and that it does not touch the sides. Place back in the freezer for 10 minutes so that the pecan butter layer can harden.
Once that layer has set, remove from the freezer and spoon the remaining chocolate mixture on top of the pecan butter in each liner. Sprinkle with sea salt and set in the refrigerator to harden. Then, enjoy!