Chocolate Almond Tingums

I’ve given a lot of airtime on the blog to my youngest brother because I see him more often than the rest of my family, and thus he eats more of my baked goods. A couple times of year however, I get to see my other brother: Patrick. He lives in the Bahamas, is permanently tan and looks nothing like my ginger brother and I.

Notice how sweaty these little chocolates look? It was so humid in Florida last week everything melted within minutes.

Notice how sweaty these little chocolates look? It was so humid in Florida last week everything melted within minutes.

‘Tingum’ is the Bahamian word for ‘thing’, used to describe anything and everything. When I couldn’t come up with a name for these delicious (and super chocolate-y) almond treats, Patrick took care of that for me and called them ‘tingums’.

I’ve always loved peanut butter cups but when I found myself with a big jar of almond butter, I wondered if it could work as a substitute for peanut butter. It turns out, it definitely could!

Variations:

  • These candies are super rich so if you are looking for a more bite-sized treat, invest in a 24 muffin mini muffin tin and make them smaller than I did.
  • Similarly, if you would prefer a darker chocolate, swap some in for the semi sweet chocolate I used.
  • Lastly, I opted to leave them in the muffin tin bare because I like the look of the round edges but if you want to use mini muffin papers to make handling these easier, go ahead! They will end up looking a little different and peanut butter cup lovers will recognize their ruffled edges once the papers are removed.

Ingredients

  • 2 Cups semisweet chocolate chips
  • 1 Teaspoon coconut oil
  • ½ Cup almond butter
  • ½ Cup confectioner’s sugar
  • ¼ Cup sliced almonds, roasted

Recipe

  • Combine chocolate chips and coconut oil in a microwave safe bowl, microwave until melted, stirring every 15 seconds
  • While chocolate cools, cream almond butter and sugar
  • Pour tablespoon or less of chocolate into the bottom of mini muffin tins
  • Scoop a tablespoon of the almond butter and sugar mixture and add on top of the chocolate
  • Pour chocolate over almond butter to cover
  • Repeat until all of the chocolate and almond butter has been used up
  • Refrigerate until hard, 2-3 hours
  • Keep refrigerated until ready to serve