Description
Healthy almond butter cups with a creamy mint-chocolate filling and hard chocolate shell. Paleo, vegan and low carb.
Ingredients
Scale
Coating
- 1 1/3 cups dark chocolate chips (I used 70% dark)
- 1/2 Tbsp coconut oil
- 1/2 tsp peppermint flavoring (optional if you want them extra minty)
Filling
- 1/4 cup almond butter (just dry roasted almonds)
- 2 Tbsp maple syrup (or any liquid sweetener)
- 1 tsp peppermint flavoring
- 1/2 tsp vanilla extract
- 1 Tbsp cacao powder (or cocoa powder)
Instructions
- Line a mini muffin pan with 15 paper liners.
- Place the dark chocolate, coconut oil and peppermint flavoring in a small bowl. Melt in the microwave at 20-30 second intervals, stirring between.
- Pour about 1 teaspoon of melted chocolate into each lined slot of the muffin pan. Use a mini spoon or spatula to push the chocolate up the edges of the paper liner.
- Place the chocolate cups in the freezer to set.
- Grab a small bowl and combine all of the filling ingredients for the almond butter cups. Mix with a spatula until well combined.
- Retrieve the chocolate cups from the freezer and scoop about 1 teaspoon of the filling into each slot. Use a mini spoon or spatula to press down the filling so that it rests just below the rim of the chocolate.
- Pour the remaining melted chocolate over the almond butter filling.
- Set the almond butter cups in the fridge or freezer to firm.
- Store in an airtight container or baggie, in the fridge or freezer.