Almond Butter Cups

Refined sugar free chocolate can be difficult to find so in this recipe I make my own. If you prefer to skip that step you can use Hu Chocolate or Evolve.

I think if I make these again I will add more almond butter, but it is really a matter of preference.

INGREDIENTS

• ¾ cup coconut oil

• ¾ cup cacao powder or cocoa powder

• 4 tablespoons honey

• 1 tablespoon coconut sugar

• 1/8 teaspoon of salt

• almond butter

• 1 teaspoon vanilla extract (optional)

STEPS

1. Use a double burner to melt your coconut oil first on low to medium heat.

2. Add your cacao, honey, coconut sugar, vanilla and salt.

3. Keep stirring over low to medium heat until everything blends together

4. Line a muffin tin with muffin liners. I used the reusable silicone ones here.

5. Pour a little bit of the melted chocolate mixture (about 1 tablespoon) in each cup and use a spoon to scoop the chocolate up the sides as evenly as possible.

6. Stick the entire muffin pan in the refrigerator for about 10 min to allow the chocolate to harden.

7. Take the muffin tin out of the refrigerator and top each cup with a spoon of almond butter (or 2 if you like extra. I didn't put a quantity for the almond butter b/c it is a matter of preference). Try to leave a little space at edge of cups.

8. Top with the remaining melted chocolate and put back in the refrigerator to harden another 15 minutes longer. Enjoy!

Notes: I would store these in the refrigerator because this chocolate tends to melt easier due to the coconut oil. You can sub any nut butter you prefer. My husband liked them with peanut butter but they are not Paleo that way.