About the Recipe
Ingredients
1 c vegan chocolate chips + 1 tsp melted coconut oil
1/3 c almond butter
1/4 c powdered sugar
3 tbsp maple syrup
*Optional sea salt for topping
Preparation
1. Line a mini cupcake tin with paper liners or parchment paper.
2. Combine the almond butter, powdered sugar, and maple syrup in a bowl until smooth and combined.
3. Melt your chocolate and coconut oil in the microwave for 20 second intervals or until melted through. You can also use a double boiler over the stove.
4. Scoop a heaping tsp of chocolate into each tin, and scrape it up the sides of the liner. You can use a mini spatula for this or a spoon. This should be a thin layer but make sure to cover all sides. Refrigerate for 10 minutes.
5. Roll about a tsp size ball of the almond butter mixture in your hand and place it in each cup. Make sure it’s a ball so the chocolate can get all around the sides of the cup. If you are felling really fancy, you can even flatten the ball just slightly to make a disk shape.
6. Scoop another heaping tsp of melted chocolate over the almond butter and smooth out the top.
7. Take the tray and bang it on a flat surface a few times to settle the chocolate. Now is the time to top the cups with sea salt if you want!
8. Store in the fridge for 40 minutes before enjoying! They stay fresh for about 3-4 days in an airtight container in the fridge.