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Makes
6 large almond butter cups
Author Notes
The most imperfectly perfect almond butter cups that melt right in your mouth, leaving artificial flavors and refined sugars way behind. —Allison Walton
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Ingredients
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1/2 cup
liquid coconut oil
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1/2 cup
cacao powder
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2 tablespoons
maple syrup
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almond butter (of choice)
Directions
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In a bowl, combine the melted coconut oil, maple syrup, cacao powder and sea salt and stir until smooth.
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Pour approximately 1 tbsp (more or less depending on your preference) of chocolate mixture into mini muffin cases/chocolate molds and place in the freezer for five minutes until firm.
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Remove from the freezer and spoon a thick layer of almond butter on top of the chocolate layer. Place back into the freezer until firm.
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Since these are raw and melt easily, serve immediately. (You'll also want them immediately.)
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