Salted Chocolate Almond Butter Cups

Total Time: 1 hour

Serves: Makes 24 mini cups

INGREDIENTS:

CHOCOLATE SHELL:

3 cups Enjoy Life® Mega Chunks Semisweet Chocolate

1 tablespoon Nutiva® coconut oil

1 teaspoon Flavorganics® vanilla extract

FILLING:

3 tablespoons Justin’s® almond butter

1 teaspoon Evolution® or HimalaSalt® sea salt

1 teaspoon Nutiva® coconut oil

¼ cup pitted medjool dates

TOPPING:

Evolution® or HimalaSalt® Pink Himalayan sea salt to taste

DIRECTIONS:

1. Prepare two standard mini muffin pans with mini muffin liners and set aside.
2. In a double boiler, add in Enjoy Life Mega Chunks, coconut oil and vanilla. (This can also be done in the microwave using the melt function and a microwave safe bowl if you prefer.)
3. Melt over a pot of simmering (not boiling) hot water until well incorporated.
4. Fill the bottom of each muffin liner with 1 to 2 teaspoons of the chocolate mixture. Set aside leftover chocolate to put on top of the cups.
5. Set the muffin pans in the freezer.
6. In a food processor or heavy duty blender, add in almond butter, sea salt, coconut oil and dates. Blend or pulse until smooth and creamy.
7. Remove muffin pans from the freezer.
8. Spoon out 1 teaspoon of the almond butter mixture on top of each chocolate filled muffin liner.
9. Take the bowl of melted chocolate and spoon out 1-2 teaspoons to cover each cup.
10. Sprinkle Himalayan salt on top.
11. Place the cups back in the freezer for 30 minutes or longer until set. Serve frozen.

 

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30 Dec This entry was published on December 30, 2016 at 10:35 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.