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