Super simple to make, these tasty treats are pretty enough for a dinner party dessert. Best eaten straight from the freezer :)
No Bake Almond Butter Cups
Makes 24 cups
Base:
2 ½ cups almond meal
4 tbs almond butter
3 tbs coconut oil or grass-fed butter, melted
2-3 tbs pure maple syrup
1 tsp cinnamon
1 tsp pure vanilla extract
½ tsp sea salt
Chocolate topping:
3 tbs coconut oil or grass-fed butter, melted
3 tbs pure maple syrup
2 tbs unsweetened cocoa powder
¼ tsp sea salt
Garnish ideas: slivered almonds, unsweetened coconut flakes, sea salt, dried berries
1.
In a mixing bowl combine almond meal, almond butter, coconut oil, maple syrup, cinnamon, vanilla, and sea salt. Mix thoroughly.
2.
Line muffin tin with paper liners or coat with coconut oil. Roll dough into bite-size balls and press gently into muffin tins as base of the butter cups. Set aside.
3.
In a small bowl, combine coconut oil, maple syrup, cocoa powder and salt.
4.
Spoon chocolate topping over each of the butter cups evenly.
5.
Add garnish to cups.
6.
Place the tin on a flat space in the freezer for 40 minutes or until firm.
7.
Pop out of tin and enjoy! Note: best eaten straight from freezer.
