Ingredients

The following ingredients have 4 Servings
  • 6 ounces dark chocolate (or chocolate of your choice*)
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil
  • 2/3 cup almond butter (or nut butter of your choice)
  • Coarse sea salt (optional, but worth it)

Instruction

  • Line a baking sheet with mini cupcake liners.
  • Melt the chocolate over a double boiler, adding the maple syrup and coconut oil. Once it has become a liquid, taste and add a sprinkle of stevia if you want it sweeter.
  • Spoon about 1 teaspoon of the melted chocolate into mini cupcake liners, using the back of the spoon to push it up the sides of the liners slightly.
  • Place pan in the freezer for 30 minutes.
  • Remove the tin from the freezer and scoop about ½ teaspoon of almond butter into the bottom of each chocolate cup. Place back in the freezer for another 10 minutes.
  • Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with salt. Place the cupcake tin back in the freezer for at least 1 hour.
  • Store the almond butter cups in the freezer, removing 5 minutes prior to serving.
  • Enjoy!