Almond Butter Cups

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pinch of yum

Total Time

1 hour 10 minutes

Prep Time

10 minutes

Cook Time

1 hour (for freezing)

Rating

(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

Desserts Beginner Dairy Gluten-Free ...

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Preparation

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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.

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!

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Almond Butter Cups

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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