Recipe – Almond Butter Cups

Prep Time

10 minutes, hands-on, 1 hour freezer

Cooking Time

2 Minutes

Yields

12 large

Ingredients

  • 3/4 cup Coconut Oil, melted
  • 1/2 heaping cup Cocoa Powder (more or less to taste) 
  • 6 tablespoons Maple Syrup or Honey (more or less to taste)
  • 3/4 cup of Almond Butter (or any nut butter)
  • Sea Salt

Directions

  1. Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
  2. Fill a regular size muffin tin with paper liners.
  3. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups.
  4. Drop a small spoonful of the almond butter (2-3 teaspoons) into the center of each cup.
  5. Divide remaining chocolate between the cups.
  6. If almond butter is sticking up, just gently press it down so each cup has a smooth top layer.
  7. Sprinkle each almond butter cup with a pinch of coarse sea salt.
  8. Freeze for one hour or until solid.

Notes

These can be stored in the fridge or freezer! When ready to serve, take out of freezer 15 minutes – ½ hour before (depending on the temperature.) These WILL get very melty if left out too long in a warm-ish environment.

These are also delicious with peanut butter! Play with the sweetener and cocoa powder, you may like it less sweet, more sweet, less chocolate-y, more chocolate-y, salted, crunchy… the options are many… make them your own!

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