Raspberry Chocolate Almond Butter Cups
Ingredients
The cups
-
⅔
cup
all-natural almond butter
-
¼
cup
melted coconut oil
-
3
tablespoons
maple syrup
-
1
teaspoon
vanilla extract
-
⅓
cup
cocoa powder
-
¼
cup
crushed freeze-dried raspberries
-
a pinch
sea salt
Optional toppings
-
slivered almonds
-
freeze-dried raspberries
-
sea salt
Instructions
- Line a muffin tin with nonstick muffin liners.
- In a medium bowl, mix almond butter, melted coconut oil, maple syrup, and vanilla extract until combined.
- Add cocoa powder and crushed freeze-dried raspberries, and mix again until combined.
- Scoop the batter into the muffin tin using a tablespoon to fill each cup.
- Top with optional slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
- Freeze the muffin tin for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
149
Total fat
12g
Total carbohydrates
9g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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