Salted Almond Butter Cups
Spooky season is here! I’ve never been a big candy person, chocolate is much more up my alley. I love these because they are ridiculously easy, delicious, and there’s not much sugar at all. So, I can eat more of them without a large sugar crash after! ideal.
I used halloween themed moulds to make my cups, but if you don’t want to go grab some, you can use a muffin tin. Simply line each muffin tin with muffin liners, and use those as your moulds.
INGREDIENTS
For the chocolate cup:
1 1/2 cups high quality dark chocolate, chopped (avoid using chocolate chips as they have extra wax in them)
1 tsp refined coconut oil
maldon salt or flaky salt for garnish
For the almond butter layer:
1 cup natural almond butter
1/4 cup maple syrup
1/4 cup refined coconut oil, melted and cooled
1/2 tsp vanilla extract
1/4 tsp salt
INSTRUCTIONS
Melt chocolate and coconut oil together in a double boiler. If you don’t have a double boiler, heat in the microwave, stirring every 30 seconds as to not overheat. Spoon about a tablespoon of melted chocolate into each chocolate mould (or muffin cup). Slowly tilt in a circle to coat the sides of the mould/cup. Place in freezer.
In the meantime, stir together all of the almond butter ingredients in a medium bowl.
Once the chocolate has frozen, spoon 1-2 tbsp of the filling into the chocolate cup. Place in freezer until almond butter is hardened, approximately 15 minutes.
Remove from freezer, and top with more melted chocolate, until each almond butter layer is covered in a thin layer of chocolate. Sprinkle with sea salt or maldon salt, and freeze until hardened.
Once completely set, store in fridge until serving. Enjoy!