Dark Chocolate Almond Butter Cups (Vegan, Paleo, GF)
These bad boys have no dairy, no gluten, and no processed sugar. Did I mention they are super easy to make and delicious?!
– 2 cups of dark chocolate chips (I used Lily’s Sweets Dark Chocolate Chips)
– 4 tsp of organic unrefined coconut oil (I use the Whole Foods brand)
– 1/2 cup of organic almond butter (or peanut butter if you prefer)
– Optional: 1 tsp of organic maple syrup
Grab a 12 muffin pan and line with muffin liners (ps. use If You Care Baking Cups – they are environmentally friendly and made without bleach and toxins)
In a saucepan bring 1 inch of water to simmer. Then, in a heatproof bowl, put 1 cup of the dark chocolate chips and 2 tsp of coconut oil. Place on saucepan (making sure water doesn’t touch the bowl) and stir until there are only a little bit of chunks left. You can then take off the saucepan and keep stirring until all the chocolate is smooth and liquid.
At bottom of muffin liners, place 2 big tsp of chocolate on each liner and hit pan lightly to make sure chocolate spreads evenly. Pop in freezer while getting the almond butter ready.
Grab a small bowl and put in the 1/2 cup of almond butter. (Optional: add 1 tsp of organic maple syrup and mix all together.)
Take out muffin pan from freezer. Roll the nut butters into small balls (around the size of a nickel), press them on each of the chocolate lining and evenly spread.
For top chocolate layer, repeat bottom layer step. Make sure to hit the pan to spread evenly. Then stick in freezer for 15 minutes and good to go!