Ingredients

The following ingredients have 12 Servings
  • 1/2 cup almond butter
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 11.5 oz. extra dark chocolate chips
  • 1 tablespoons coconut oil, melted
  • 24 raw almonds

Instruction

  • Add cupcake liners to a cupcake/muffin tin.
  • To a medium bowl add almond butter, coconut oil, vanilla extract and maple syrup. Using a whisk, mix until smooth and all ingredients are combined. Set aside.
  • Place dark chocolate and coconut oil in a heatproof bowl set over a pot of boiling water to melt. The bottom of the bowl should not touch the water. Continue to stir until the chocolate is all melted.
  • Add a tablespoon of melted chocolate to each cupcake liner. Place in freezer for two minutes, until slightly frozen.
  • Remove from the freezer and place 1 scoop of the almond butter mixture in the center of each chocolate filled cupcake liner.
  • Top each filled cupcake liner with remaining chocolate. Then garnish each almond butter cup with 2 raw almonds.
  • Place in freezer to harden.
  • Remove and garnish with course sea salt. Serve
  • ***Store in air tight container in refrigerator until ready to serve.