These sweet, spicy and salty cups set flavor receptors ablaze, knocking on the door of five taste categories wrapped in a classic wavy-cup presentation. The sweet, robust dark chocolate base contrasts rich Chai-spiced nut butter, all topped with a pinch of Jacobsen Oregon Flake Sea Salt for balance and beauty.
Whip up these simple Chai Nut Butter Cups for your next gathering, or keep them on hand for a quick afternoon pick-me-up. Featuring a special holiday release from our friends at Trail Butter, the Spiced Chai Seasonal Nut Butter Blend brings all the holiday warmth and cheer into spreadable goodness.
Aiming to elevate your nut butter experience, Trail Butter made this mix with Kinglet Tea's Masala chai blended into a roasted almond and cashew nut butter base, with Jacobsen Pure Kosher Sea Salt and Bee Local Oregon High Desert Honey. Eating straight from the jar is encouraged.
12 standard muffin liners or 24 mini liners
1 jar Spiced Chai Trail Butter
20 ounces dark chocolate (65% - 70%)
2 teaspoons coconut oil
Jacobsen Pure Flake Salt, for finishing
Stir the jar of Trail Butter to combine any oil that may have separated and place in the refrigerator for 30 minutes. This will make the nut butter easier to handle when making the patties for the cups.
Place muffin liners on a baking tray or in a muffin tin and set aside.
Roughly chop the dark chocolate and melt over a double boiler. Alternatively, you can use the microwave and stir between each 30 second interval. Mix in the coconut oil until melted.
For the standard liners, spoon 1 tablespoon of melted chocolate into each cup and place in the freezer for 15 minutes. For the mini liners use 1 teaspoon for the bottom layer.
Remove the Spiced Chai nut butter from the refrigerator and form 12 to 24 nut butter balls using 1-2 teaspoons of nut butter. Place the ball into each cup and gently press into a patty shape slightly smaller than the cup (it’s okay if it touches the sides–the chocolate won’t cover the nut butter but it will taste just as delicious).
Cover the nut butter with the remaining chocolate until the you have achieved the desired chocolate to nut butter ratio and pop into the refrigerator until the chocolate begins to firm up, about 5-7 minutes. Sprinkle with flake salt and place in the refrigerator until completely hardened (about 30-45 minutes).
The nut butter cups will keep in the refrigerator for up to a week in a sealed container.