Miso Glazed Almond Cocoa Cups (Printable Version)

Silky chocolate cups filled with creamy almond butter, finished with a savory-sweet miso glaze and crunchy almonds.

# Ingredient List:

→ Chocolate Shell

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 1 tbsp coconut oil

→ Almond Butter Filling

03 - 1/2 cup creamy almond butter
04 - 1 tbsp maple syrup
05 - 1/2 tsp vanilla extract
06 - Pinch of sea salt

→ Miso Glaze

07 - 2 tbsp white miso paste
08 - 1 tbsp maple syrup
09 - 1 tbsp warm water

→ Topping

10 - 2 tbsp roasted almonds, chopped
11 - Flaky sea salt

# How to Make It:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over simmering water (double boiler) or in short 20-second bursts in the microwave, stirring until smooth.
03 - Spoon about 1 teaspoon of melted chocolate into each liner and use a spoon to coat the bottom and sides. Reserve the remaining chocolate.
04 - Chill the muffin tin in the freezer for 10 minutes until the chocolate is set.
05 - In a small bowl, mix almond butter, maple syrup, vanilla, and sea salt until smooth.
06 - Divide the almond butter mixture evenly among the chocolate cups (about 1 heaping teaspoon per cup). Flatten the tops gently.
07 - Cover each cup with the remaining melted chocolate, smoothing the tops.
08 - In another small bowl, whisk together miso paste, maple syrup, and warm water until smooth to make the miso glaze.
09 - Drizzle a small amount of miso glaze over each cup. Swirl gently with a toothpick for a marbled effect.
10 - Sprinkle with chopped roasted almonds and flaky sea salt if desired.
11 - Chill the cups in the refrigerator for at least 30 minutes, or until completely set.
12 - Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.

# Expert Advice:

01 -
  • The miso glaze creates this incredible sweet-salty dance that keeps you reaching for just one more
  • They look impressive but come together in under an hour, most of which is just chilling time
  • The texture contrast between snappy chocolate shell and creamy almond butter filling is absolutely addictive
02 -
  • Work quickly once the chocolate is melted because it starts setting up fast, especially in cool kitchens
  • The miso glaze looks thin but do not be tempted to add more paste, it will overpower everything else
03 -
  • If your chocolate seizes and becomes grainy, whisk in a teaspoon of coconut oil to smooth it out
  • Room temperature ingredients blend more smoothly into the almond butter filling

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