Offer a snack that is vegan, paleo, gluten-free … and tastes decadent! You and your family can enjoy while feeling good about the ingredients you used and knowing how they were sourced!
We like that these cups take very little time but fully satisfy your cravings for something chocolatey, sweet and crunchy. Plus, they’re made with organic, fairly traded ingredients!
Place chocolate chips and coconut oil in a heatproof bowl. Set over a pot of boiling water (but not touching the water) and stir until melted.
Place paper cupcake lines inside the cups of a muffin tin. Add a tablespoon of melted chocolate to each cupcake liner. Use a spoon to work the chocolate up the sides of the liner. Place the whole muffin tin in the freezer for five minutes, until the chocolate hardens.
Remove tin from the freezer and place one scoop of the almond butter mixture in the center of each chocolate filled cupcake liner.
Top each filled cupcake liner with remaining chocolate until the almond butter is completely covered. Place two whole almonds on the top of each almond butter cup.
Place the cups in the freezer for five more minutes to firm up.
Recipe adapted from JoyfulHealthyEats.com