Ingredients

The following ingredients have 12 Servings
  • 2/3 cup all-natural almond butter*
  • 1/4 cup melted coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 1/4 cup crushed freeze-dried raspberries
  • pinch of sea salt
  • Optional toppings: slivered almonds, freeze-dried raspberries, and sea salt

Instruction

  • First, line a muffin tin with nonstick muffin liners. Set aside.
  • Next, place all-natural almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
  • Add cocoa powder and crushed freeze-dried raspberries and mix again until combined.
  • Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.
  • Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
  • Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!