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:
- Line a mini muffin tin with cupcake liners. Set aside.
- Melt chocolate in a microwave safe bowl in thirty second increments, stirring in between.
- Once the chocolate has melted, stir in the maple syrup and coconut oil. Mix together until fully incorporated.
- 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.
- Freeze for approximately 30 minutes.
- 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.
- Top each cup with the remaining melted chocolate and a sprinkle of sea salt.
- 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