Author Notes
Do you want a tasty chocolate treat? Change things up with my almond butter cup recipe. The rich chocolate compliments the smooth, almond butter flavors. —Cindy Anschutz
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Ingredients
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1/2 cup
Almond Butter
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3 tablespoons
Coconut Oil, divided, melted, and cooled
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1 teaspoon
Vanilla Extract
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1/2 teaspoon
Cinnamon
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1 cup
all natural chocolate, chips or chunks
Directions
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In a medium mixing bowl combine almond butter, 2 tablespoons of coconut oil, vanilla and cinnamon together.
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Using a double boiler melt chocolate and 1 tablespoon of coconut oil over a low heat.
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Melt chocolate chips and 1 tablespoon of coconut oil over low heat in a double boiler until melted and smooth.
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Line your cupcake tins then pour a teaspoon of chocolate in the bottom of each liner. Swirl the cupcake pan around and let the chocolate move up to the sides of the cup. Freeze for 5 minutes until chocolate has hardened.
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Remove from freezer and put about 1 teaspoon of almond butter mixture on top of the hardened chocolate. Put back in freezer for about 5 minutes. Take out of freezer and cover the almond butter mixture with enough chocolate to cover the almond butter mixture. Refrigerate or freeze until chocolate is hardened.
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Keep in the fridge or freezer. Enjoy!
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