ALMOND BUTTER CUPS V/GF
These are so fun and easy to make! The sweet combo of chocolate, salt, and almond butter is the best thing ever. I'm obsessed with these organic/vegan Peruvian chocolate chips from my local health food store but I would love to hear where you all get your favorite vegan chocolate!
2 Cups of Vegan Chocolate Chips
3 Tablespoons of Coconut Oil
2 Tablespoons of Grade A Maple Syrup
3 Tablespoons of Almond Flour
1/2 Teaspoon of Vanilla extract
1/4 Teaspoon of Pink Salt
1 Cup of Almond Butter
Mini or regular muffin tins and parchment liners
Put chocolate chips and coconut oil in a small saucepan and turn the stove to low and gently stir until melted and then add the vanilla extract and stir one more time.
Fill the bottom of the muffin tins with about a 1/2 inch of melted chocolate (1-2 tbsp) and shake the tray a bit to make sure the chocolate is flat on the bottom.
Place in the freezer for 10-15 minutes until the chocolate is firm.
In the meantime, in a medium bowl mix together the almond butter, maple syrup, almond flour, and pink salt.
Take the muffin tin out of the freezer and place 1 TBSP of the almond butter mixture in each tin, flatten down and then add another 2 TBSP of the melted chocolate on top.
Place back in the freezer for 10-15 minutes.
***Optional after 5 minutes in the freezer I placed a pinch of pink salt on the top of each cup and put back in the freezer for the remaining 10 minutes.
Store in the freezer or refrigerator!
Share your pics and tag me @ericajanehealth! xx