Vegan Almond Butter Cups
Ingredients
The Almond Butter Filling
-
½
cup
almond butter
-
1
tablespoon
coconut oil, melted
-
1
teaspoon
vanilla extract
-
1
tablespoon
maple syrup
The Chocolate Mixture
-
11.5
oz.
extra dark chocolate chips
-
1
tablespoon
coconut oil, melted
-
24
pieces
raw almonds
Instructions
- Line a cupcake/muffin tin with cupcake liners.
- In a bowl, mix almond butter, melted coconut oil, vanilla extract, and maple syrup until smooth.
- Melt dark chocolate and coconut oil together in a heatproof bowl over boiling water, stirring until melted.
- Add a tablespoon of melted chocolate to each cupcake liner and freeze for two minutes.
- Place a scoop of the almond butter mixture in the center of each chocolate-filled liner.
- Top with remaining melted chocolate and garnish with raw almonds.
- Freeze to harden, then garnish with sea salt before serving.
Nutrition Facts (estimated)
Servings
12
Calories
202
Total fat
16g
Total carbohydrates
18g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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