This variation of the classic is soy- and gluten-free, Paleo and vegan! It uses 6 simple ingredients you may already have on hand: organic chocolate, raw almond butter, vanilla extract, sea salt, coconut oil and almond flour. One thing I love about this recipe is how easy it is to make. I do not have much patience for baking, but these are quick and no-fuss since they only require a microwave and fridge. Try them on their own, with ice cream or any recipe that calls for peanut butter cups.
Makes 8 large cups + plenty of extra filling for a dab on top of the cups or eating with a spoon:
Ingredients
- 2 tablespoons coconut oil
- ½ cup raw almond butter
- 1 teaspoon vanilla extract or flavoring
- ¼ teaspoon sea salt
- 2 tablespoons almond flour
- 4 (60-gram) chocolate bars
Preparation
• Line a muffin tin with cupcake liners. Melt the coconut oil in the microwave and then stir all ingredients except the chocolate together in a bowl. Taste and add more salt if desired.
• Break up the chocolate bars and put them in a glass microwave-safe bowl. Microwave in 30-second increments, stirring in between each interval until the chocolate is evenly melted.
• Carefully spoon or spatula melted chocolate into the bottom of each cupcake liner. You want just enough to cover the bottom and can use a spoon or small spatula to even it out.
• Add 1 teaspoon of the almond butter mixture to the center of each chocolate-filled cupcake liner.
• Use the remaining melted chocolate to cover the almond butter in each cupcake liner. Carefully spoon or spatula the chocolate on each one, using the spatula to even out the top layer when necessary. Use just enough to cover the almond butter.
• Refrigerate the muffin tin until the treats have set. Store at room temperature (if cool enough) or in the refrigerator or freezer until consuming.
