Ingredients

The following ingredients have 12 Servings
  • 1/3 cup creamy raw almond butter
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp creamy full fat canned coconut milk
  • 1/2 cup unsweetened cocoa powder or raw cacao powder
  • 1/3 cup plus 2 tbsp coconut oil (refined if you want to avoid coconut flavor, melted & cooled*)
  • 1/2 tsp pure vanilla extract
  • 3 tbsp pure maple syrup (or to taste for more or less sweetness)

Instruction

  • First, line a mini muffin tin with mini liners and then make the maple almond filling:
  • In a bowl, stir or blend together the ingredients until a nice smooth consistency forms and set aside.
  • To make the chocolate, get a tall container (such asthis one and add all the ingredients for the chocolate. Put the immersion blender in the container, then turn it on high and blend 30 seconds, raising and lowering slowly to blend completely. When done, a smooth thick chocolate mixture should form.**
  • To avoid the coconut oil separating, immediately spoon a little of the chocolate mixture into each mini liner (I made 12) then a small spoonful of the almond butter mixture, followed by the chocolate mixture again to top each cup, smoothed over the top of the almond butter.
  • Cover loosely with plastic wrap and place in the freezer until firm, then enjoy! Store cups in the freezer or refrigerator to keep solid.