Description
These 5 ingredient Vegan Almond Butter Cups are easy to make and a delicious healthy version of the popular candy! Creamy almond butter smooshed in between two layers of dark chocolate, can’t get any better than that!
Ingredients
Scale
For the Almond Butter Filling:
- 1/2 cup almond butter
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
For the Chocolate Mixture:
- 11.5 oz. extra dark chocolate chips
- 1 tablespoons coconut oil, melted
- 24 raw almonds
Instructions
- Add cupcake liners to a cupcake/muffin tin.
- To a medium bowl add almond butter, coconut oil, vanilla extract and maple syrup. Using a whisk, mix until smooth and all ingredients are combined. Set aside.
- Place dark chocolate and coconut oil in a heatproof bowl set over a pot of boiling water to melt. The bottom of the bowl should not touch the water. Continue to stir until the chocolate is all melted.
- Add a tablespoon of melted chocolate to each cupcake liner. Place in freezer for two minutes, until slightly frozen.
- Remove from the freezer and place 1 scoop of the almond butter mixture in the center of each chocolate filled cupcake liner.
- Top each filled cupcake liner with remaining chocolate. Then garnish each almond butter cup with 2 raw almonds.
- Place in freezer to harden.
- Remove and garnish with course sea salt. Serve
- ***Store in air tight container in refrigerator until ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 202
- Sugar: 13 g
- Sodium: 0 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
