Chocolate-Almond Butter Cups
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 cups
- 1/2 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup
- 1/4 teaspoon sea salt
- 1 tablespoon coconut flour
- 1 1/2 tablespoons coconut oil
- 1/2 cup smooth almond butter
- 2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
- flaky sea salt, such as maldon, for garnish
- Carbohydrate 26 g(9%)
- Fat 19 g(30%)
- Fiber 4 g(15%)
- Protein 4 g(8%)
- Saturated Fat 9 g(43%)
- Sodium 53 mg(2%)
- Calories 269
Preparation Line a mini muffin pan with paper liners and set aside. In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes. Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside. Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth. Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer. Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles. Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving. From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Line a mini muffin pan with paper liners and set aside. In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes. Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside. Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth. Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer. Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles. Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving. From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
