Almond Butter Cups
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour (for freezing)
Rating
4.8 out of 5 stars
(34)
Ingredients
12 cups
- 3/4 cup melted coconut oil
- 1/2 cup cocoa powder (more or less to taste)
- 2–4 tablespoons natural sweetener (I like agave or maple syrup – more or less to taste)
- pinch of salt
- roughly 3/4 cup of almond butter (or any nut butter)
- sea salt for topping
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Preparation
Step 1
Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
Step 2
Fill a regular size muffin tin with paper liners. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond butter (2-3 teaspoons) into the center of each cup. Divide remaining chocolate amongst the cups.
Step 3
If almond butter is sticking up, just gently press it down so each cup has a smooth top layer. Sprinkle each almond butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid.
Step 4
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Chef's notes
These can be stored in the fridge or freezer!
They are very adaptable – I’ve used as much as 3/4 cup cocoa, and as little as 2 tablespoons agave. It just depends on how sweet / dark you want them to be. I’ve also used peanut butter which is (obviously) delicious!
