Almond Butter Cups
Almond butter cups are bite sized treats that have an ultra creamy filling, the perfect balance of sweet and savory flavors, and so easy to make!
Servings: 12 servings
- 14 ounces chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup almond butter
- flakey sea salt (optional)
Line a muffin tin with 12 paper cups. Then, melt the chocolate and coconut oil together in a bowl in the microwave in 20 second increments, or over a double boiler. While the chocolate is melting, place the 1/2 cup of almond butter in the freezer for 5-10 minutes.
Fill each muffin tin with 1 tablespoon (or slightly less) of melted chocolate. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.
Once the almond butter is chilled and slightly firmed up, add a dollop (approximately 2 teaspoons) into the middle of each muffin cup. You can flatten it with your finger, but try to keep the almond butter in the middle and not too close to the edge.
Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.
Chill in the fridge for 10 minutes, or until completely firm.
- To store: Keep them in airtight containers in the fridge for several weeks.
- To freeze: Store in a freezer safe container for up to 3 months.
- The key to the almond butter cups is to not get the chocolate too thick on the top and bottom. If it's too thick, it's harder to bite into.
Calories: 250kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 78mg | Fiber: 2g | Sugar: 21g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg