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

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