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Prep time
5 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
Instead of the classic peanut butter stuffed chocolate cups, we have here jelly stuffed almond butter cups. These are a nice treat and can be made sugar free, depending on the jam. —Erin Pace Stegman
Ingredients
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200 grams
almond butter
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100 milliliters
coconut oil
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6 teaspoons
jam (no sugar added is preferred)
Directions
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melt the coconut oil in the microwave at 30 seconds at a time in a microwave safe container
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add the almond butter to the oil and stir until it is combined. salt to taste - i put a good amount in!
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place silicone cupcake cups in a cupcake tin. Silicone will help them not stick to the pan or paper
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add 25ml of almond butter to each cup then put in the freezer to set for 25 minutes
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once it is hard, add the jam to each cup. add another 25ml of almond butter to each cup and freeze for another 25 minutes.
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store in the freezer for two weeks, but i doubt they last that long
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