AuthorhoneymunchWhisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
Fill a regular size muffin tin with paper liners. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond butter (2-3 teaspoons) into the centre of each cup. Divide the remaining chocolate amongst the cups.
If almond butter is sticking up, just gently press it down so each cup has a smooth top layer. Sprinkle each almond butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid. YUM TOWN.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 238
- % Daily Value *
- Total Fat 22.6g35%
- Sodium 9.93mg1%
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
Fill a regular size muffin tin with paper liners. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond butter (2-3 teaspoons) into the centre of each cup. Divide the remaining chocolate amongst the cups.
If almond butter is sticking up, just gently press it down so each cup has a smooth top layer. Sprinkle each almond butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid. YUM TOWN.