- Yield: 6
Salted Chocolate Almond Butter Cups (Vegan, Gluten-Free)
- In a small bowl, mix together melted coconut oil, coconut butter, vanilla, and honey. Taste to make sure it's the desired sweetness for you; coconut butter has a sweetness to it already, so I went relatively low quantity of honey with one tablespoon; see what you like once it's mixed together and add a little more if needed. (You'll need to keep this mix warm while you take the other steps - place the bowl lightly into another bowl of warm/hot water if needed to keep the mix melted.)
- Place 6 cupcake liners into the cupcake tin. Spoon about 1 tablespoon of the chocolate/coconut mix into the bottom of each liner. Place in the freezer for 10 minutes.
- Remove from the freezer; now spoon one tablespoon of nut butter into each tin on top of the chocolate. Smooth out a bit to cover the first layer of chocolate.
- Now add one more tablespoon of chocolate mix to the top of each cup, to cover the nut butter. Sprinkle a pinch of sea salt on top of each; the salt cuts & compliments the sweet so well!
- Freeze OR refrigerate - they will fully harden after about 30 minutes in the fridge, and you'll still be able to cut them or bite into them easily. If you prefer, you can make them a bit harder by freezing, and they'll also last longer for storage when frozen.
But let's be real, they most likely won't be around that long! 🙂
***NOTE: I made this batch with the coconut oil/coconut butter/cacao blend, but you can alternately use just 100% dark chocolate chips; you'll simply melt the chocolate over a double boiler and add the honey once melted, to mix.
Recipe posted with permission from the author
Recipe author: January Newland
Originally posted on: januarywellness.com