-
Prep time
5 minutes
-
Cook time
25 minutes
-
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
Continue After Advertisement
Ingredients
-
200 grams
almond butter
-
100 milliliters
coconut oil
-
6 teaspoons
jam (no sugar added is preferred)
Directions
-
melt the coconut oil in the microwave at 30 seconds at a time in a microwave safe container
-
add the almond butter to the oil and stir until it is combined. salt to taste - i put a good amount in!
-
place silicone cupcake cups in a cupcake tin. Silicone will help them not stick to the pan or paper
-
add 25ml of almond butter to each cup then put in the freezer to set for 25 minutes
-
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.
-
store in the freezer for two weeks, but i doubt they last that long
See what other Food52ers are saying.