Ingredients
Method
- Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt until well combined and smooth.
- Line a regular size muffin tin with paper liners. Pour 1-2 tablespoons of the cocoa mixture into each paper cup, covering the bottom. Drop 2-3 teaspoons of almond butter into the center of each cup. Divide the remaining chocolate mixture evenly amongst the cups, ensuring the almond butter is covered.
- If the almond butter is sticking up, gently press it down with the back of a spoon to create a smooth top layer for each cup. Sprinkle each almond butter cup with a pinch of coarse sea salt.
- Place the muffin tin in the freezer for one hour or until the cups are completely solid. Store in the refrigerator or freezer for best results. Enjoy!
Notes
- Use a good quality cocoa powder for a richer chocolate flavor.
- Ensure your coconut oil is fully melted and smooth before mixing to avoid lumps.
- For easier handling, I once found chilling the almond butter slightly before spooning it helped prevent it from sticking to the spoon as much.
- If the almond butter is too firm, microwave it for 10-15 seconds to make it more spreadable.
- Store leftover almond butter cups in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to one month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your coconut oil is fully melted and smooth before mixing to avoid lumps.
- For easier handling, I once found chilling the almond butter slightly before spooning it helped prevent it from sticking to the spoon as much.
- If the almond butter is too firm, microwave it for 10-15 seconds to make it more spreadable.
- Store leftover almond butter cups in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to one month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.