Ingredients
The following ingredients have 12 Servings
- ½ cup unsalted, natural almond butter*
- 1 tablespoon pure maple syrup
- 1 tablespoon coconut flour
- 2 cups vegan chocolate chips or chopped paleo vegan chocolate
- 1 tablespoon + 2 teaspoons coconut oil
Instruction
- Line a standard 12-cup muffin pan with cupcake liners. Set aside. Clear some space in the freezer for this pan.
- In a small bowl, whisk together almond butter, maple syrup and coconut flour . Whisk until well incorporated. When the filling gets harder to stir, switch to folding with a rubber spatula. Cover the bowl and place in the freezer for 15-20 minutes, allowing the filling to chill and harden for easier molding. Clear a small workspace for assembling the filling later—a plate or a cutting board is fine.
- Remove bowl from freezer. Scoop 2 teaspoons of filling into your hands and mold into a flat disc. Set onto the workspace, making sure to space discs apart so they don’t touch. Repeat until you’ve made 12 discs. Set aside.
- Use the double boiler method or the following: in a medium, microwave-safe bowl, add chocolate and coconut oil. Place in the microwave and heat for 30 seconds. Stir. Heat again in 20-second increments until the chocolate chips are just softened and melty. Stir until smooth.
- Drop 2 teaspoons of melted chocolate into each muffin cup. Tap the pan to smooth chocolate into an even layer, filling the bottom of the cup. Gently lay an almond butter disc flat on top of the melted chocolate layer. Repeat for all cups. Spoon 2 teaspoons of melted chocolate over an almond butter disc. Gently spread until you get an even top. Repeat for all cups. Tap the pan a few times to even out the chocolate.
- Place muffin pan into freezer. Freeze for 15-20 minutes. Remove from freezer. Allow to thaw for 10-20 minutes. Peel off cupcake liners. Enjoy! Storing instructions below. Adapted from my homemade Peanut Butter Cups. Also try my Paleo Vegan Brownies and my Vegan Coconut Truffles.
