Tuesday, April 28, 2015

Nut Butter Cups

 Submitted by: Coach Taryn


1 tbs. coconut oil, raw, extra-virgin, organic
10 oz. chocolate, dark, 70%, raw, organic
1 c. almond butter, organic, raw


Melt all of the chocolate using a double boiler. If you are adding coconut oil, now is the time to do it. Just stir it in with the chocolate as it melts. Line a muffin pan with cupcake liners (regular or mini both work). Spoon a little of the melted chocolate into the liners. Fill them about ¼ of the way full. Put the entire muffin pan in the freezer for about 5 minutes to let the chocolate set a bit. Take the pan out of the freezer and scoop some almond butter on top of the chocolate. The amount of almond butter you use is completely up to you, but I wouldn't fill it more than ¾ of the way. Spoon more melted chocolate over the almond butter until it’s covered completely. Put the muffin pan back in the freezer for 10-15 minutes. When you take it out, just pop the cups out of the muffin pan. Peel the liner off, and enjoy!

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