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Vegan Chunky Almond Butter Cups

Ingredients

• 1 cup (200g) Belcolade Extra Dark Chocolate 70% Wafers
• 1/4 cup (60ml) Pure Maple Syrup
• 1 tbsp Organic Virgin Coconut Oil
• 2/3 cup (160g) Crunchy Almond Butter
• 1/2 cup (65g) Almonds, Dry Roasted & Unsalted, coarsely chopped
• Sea Salt

Directions

1. Line a mini muffin tin with cupcake liners. Set aside.
2. Melt chocolate in a microwave safe bowl in thirty second increments, stirring in between.
3. Once the chocolate has melted, stir in the maple syrup and coconut oil. Mix together until fully incorporated.
4. Spoon 1 teaspoon of the chocolate mixture into the muffin liners, using the spoon to push the chocolate up the sides of the liner slightly.
5. Freeze for approximately 30 minutes.
6. Once the chocolate has hardened, remove from the freezer and pour about 1/2 teaspoon of almond butter into the mini muffin liners. Top the almond butter with a sprinkle of coarsely chopped almonds.
7. Top each cup with the remaining melted chocolate and a sprinkle of sea salt.
8. Freeze for 30-60 minutes or until the chocolate has completely solidified. Enjoy!

 

Note: Store almond cups in an airtight container in the freezer.

 

Prep Time: 15 Minutes
Freeze Time: 1 Hour 30 Minutes
Total Time: 1 Hour 45 Minutes
Yield: Approx. 18 Cups

 

 

 

 

 

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