In 2015, my whole world was flipped upside down. We were told that my oldest daughter would have to live her whole life with type one diabetes, a manageable, but incurable disease. We entered this whole new way of living knowing nothing about type one. I spent the next 6 months scouring every book, podcast, and Facebook group trying to figure out how food played such an important part in managing her diabetes.
It wasn’t very long after that we started to eliminate candy and sweets from her diet. As you can imagine, this was not an easy transition for a 4-year old to understand why she couldn’t just grab a juice box or eat cake and all the treats at the birthday party with all the other kids.
I know plenty of diabetics that enjoying eating all of those things and will argue that they do not impact the way diabetes is managed, but I’m here to share that I have seen firsthand how food can impact your blood sugar in a negative way. I made a commitment to creating a lifestyle that was sustainable for our family and recreating the meals we loved in a way that our daughter could enjoy them and still control her diabetes.
These chocolate and nut butter cups are absolutely amazing and something the whole family can enjoy! They are quick and easy to make and perfect to serve as a sweet treat. Plus, you control the ingredients, including the amount of sugar, depending on the type of chocolate chips and nut butter you use.
Need supplies? Here are a few essentials. If you haven’t yet discovered parchment muffin cups, you’re missing out!
Make sure to check out the nutrition facts below comparing a Reese’s Peanut Butter Cup to our Chocolate Almond Butter Cups.
Reese’s Peanut Butter Cup
Calories 210
Carbs 24g
Sugars 23g
(via https://smartlabel.hersheys.com/00034000004409-0010)
There is always a healthier option for the foods your love!
Enjoy!
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Chocolate Almond Butter Cups
Ingredients
- 1 cup chocolate chips we used 1 cup 48% cacao and 1 cup semi-sweet
- 1 tbsp coconut oil melted
- Almond butter roughly 1/4-1/3 cup, no sugar-added
- Coarse sea salt for sprinkling
Instructions
- In a microwave-safe container or double-boiler on your stove top, melt the chocolate chips and coconut oil. If microwaving, heat for 1 minute, stir, then heat for 1 additional minute and stir again. If using a double-boiler, heat chocolate chips and oil, stirring frequently, until melted. Line a mini muffin pan with parchment or paper liners. Fill each cup approximately 1/3 full with the melted chocolate. Drop a small dollop of almond butter onto the middle of each chocolate-filled cup. Top with enough chocolate to cover the almond butter (a little peeking out is OK). Sprinkle each cup with coarse sea salt and place in the freezer for 20 minutes or until hard. Will keep at moderate room temperature, but are best kept cool or in the refrigerator.
- Tip: Once you pull cups out of the freezer, let them sit until all condensation has disappeared. This helps the cup to not melt all over your fingers while trying to eat.