Almond Butter Cups

Who doesn’t love chocolate?

I certainly do! And I love having some kind of treat most days. Usually something small most days and these are a perfect choice. They are easy and quick to make and store well in your fridge/freezer. You can also swap out the ingredients depending on what you’re feeling. Most important, they are refined sugar free so they won’t make your blood sugar crash or put you in a sugar eating spiral.

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

  • silicone mini muffin mold


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

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Erewhon’s Salmon Detox Salad