Dark Chocolate Almond Butter Cups
Yields approximately 12 servings
- 1 tablespoon coconut oil
- 1/4 cup coconut cream concentrate (coconut butter)
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup, divided
- 3 tablespoons almond meal
- 3 tablespoons unsweetened cocoa powder
- Dash of cinnamon
- 3 tablespoons raw almond butter
- Pinch of sea salt
- Melt coconut oil over a low flame and whisk in half of the coconut cream, the vanilla extract and (optionally) 2 tablespoons of maple syrup. When that’s blended together, whisk in the rest of the coconut cream. Once that’s combined, whisk in almond meal, cocoa powder and cinnamon. Pour into a paper-lined mini muffin tin just enough to coat the bottom of each hole. Place your tin in the fridge or freezer until that sets and is hard.
- While the first part of the cups are chilling, whisk the almond butter with 1 tablespoon of maple syrup and a pinch of sea salt. Then load the almond butter into a plastic bag and snip the tip off of the end to make a homemade pastry bag.
- Remove the hardened chocolate from the fridge/freezer and proceed to pipe a small amount of almond butter into the center of each one. Be sure to allow an edge of chocolate to show all around the peanut butter so that the rest of the chocolate you pour in has more chocolate to bind with.
- Pour the remaining chocolate over each almond butter dollop until they’re covered and place back in the fridge/freezer. Enjoy!