Ingredients

The following ingredients have 6 Servings
  • 3/4 cup coconut butter*
  • 2 tablespoons coconut sugar ((optional))
  • 1/4 cup almond butter
  • 2 1/2 teaspoons pure maple syrup
  • dried lavender
  • dried hibiscus flowers

Instruction

  • Add the coconut butter to a sauce pan over very low heat and stir constantly to prevent burning. Once your coconut butter is completely melted, stir in the coconut sugar (this is optional and just adds a touch more sweetness). The coconut sugar will not melt into the coconut butter, so you can turn off the heat. Just make sure to stir to evenly distribute the sugar.
  • Grease six spaces of a muffin tin with coconut oil.
  • Pour a 1/4- to 1/3-inch thick layer of coconut butter into the muffin tin spaces (just six of them). Place the muffin tin in the freezer for 10 minutes to set the coconut butter.
  • In a small bowl, combine the almond butter and maple syrup.
  • Remove the muffin tin from the freezer and drop about 2 1/2 teaspoons of the almond butter mixture on top of each cup. Gently press the almond butter down with your fingers to distribute.
  • Pour the remainder of the coconut butter over each cup, being sure to evenly cover each one.
  • If desired, sprinkle each almond butter cup with dried lavender and hibiscus flowers.
  • Return the muffin tin to the freezer for 20 minutes to set the almond butter cups.
  • Once the cups have set, carefully turn the pan over and gently tap until the almond butter cups release.
  • Store in the freezer or refrigerator. I like to keep them in the freezer and pull them out about 5-10 minutes before eating them.