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Prep time
15 minutes
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Cook time
2 hours
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Makes
20 mini cups
Author Notes
These addictive treats are sure to be anyone’s favorite. You can substitute any nut or seed butter in place of the almond butter, but almond butter is my favorite. —Jkoeck
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Ingredients
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1/2 cup
unsweetened cocoa powder
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1/2 cup
coconut oil
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2 tablespoons
maple syrup
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1/4 teaspoon
sea salt
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1/2 cup
smooth, unsalted almond butter
Directions
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Line a mini-cupcake pan with 20 liners. Set aside.
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Combine the cocoa powder, coconut oil, maple syrup and salt in a small bowl. Pour about a teaspoon of chocolate mixture into the bottom of each liner, and swish the chocolate around so the bottom of each liner is completely covered. Place in the freezer for 5 minutes, until firm
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Place a teaspoon of almond butter into each cup cavity and place in the freezer for an hour until firm. Almond butter takes longer to firm than the chocolate.
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Finish off the cups by pouring a teaspoon of chocolate onto each cup. Place in the freezer again until firm. Store in the fridge or freezer to keep from melting.
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