Almond Butter Cups
Method:
Heat 1.25 cups of chocolate in a sauce pan. Add about 2tsp of chocolate to each mini muffin cup
Freeze for about 5-7 minutes
Meanwhile, mix the almond flour, butter, maple syrup and vanilla together.
Take out chocolate from freezer
Roll into small marble sized balls and press one into each chocolate mold
Melt the other 1.25 cups of chocolate and cover each cup with it.
Sprinkle with flakey sea salt, sprinkles, fun toppings (like my lips from Sprinkle Robot and eyes for valentines day!)
Freeze for another 30 minutes or so.
Store in an airtight container in the fridge (so you don’t break your teeth eating them!) They will not last long enough to go bad, trust me!
Ingredients:
2.5 cups chocolate chips - I love Hu Kitchen
1/4 cup almond flour - you can also use coconut flour to keep it nut free
1/4 cup almond butter - or whatever nut butter of choice!
2 tbsp maple syrup
1/2 tsp vanilla
I love keeping these in my fridge at work for a little after lunch pick me up! If you make these be sure to tag me or comment below. I hope you enjoy!
xx, Ashley