Almond Butter Cups Recipe

In my quest to fight against some serious acid reflux, I began experimenting with recipes to feed my cravings for chocolate and coffee, that were as good for my body as they were for my mind.

This recipe is a modification of the original from Golden Barrel.

Supplies Needed

EQUIPMENT

• Mini-muffin tins
• Parchment paper or mini-muffin liners
• Whisk

INGREDIENTS

Directions

1. Line 12 mini muffin tins with liners or parchment
2. In a large sauce pan, combine coconut oil, cacao powder, maple syrup, and salt.
   1. Heat over medium heat and whisk until fully combined.
   2. As soon as it starts to boil, turn off the heat.
3. Spoon about 1 tablespoon into each liner.
   1. Once they all have some chocolate in them, tilt the pan gently in a circle to get the chocolate to go up the sides a little.
   2. Leave the remaining chocolate in the pan for the top.
4. Place muffin tin in the fridge for 10-15 minutes- until they are fully hard.
5. While this is chilling, make the filling.
   1. In a small bowl, combine nut butter and the maple syrup. Stir until well mixed.
6. Remove the tray from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used.
   1. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it.
   2. If the chocolate mixture has hardened, turn the heat on low until it’s smooth again.
7. Place finished cups back in the fridge and let them chill for 20 minutes, or until they are completely hard.

Store in the fridge or freezer.