As many of you know, I'm currently in school to be a nutritionist, and I've had several assignments of putting together meal plans for clients. My meal plans always always include something sweet because I want it to be realistic for my client, and I believe they should be able to enjoy a dessert if they're really craving it. So I always provide an "approved" list of desserts (most are WNB recipes), and these Almond Butter Cups w/ Sea Salt definitely make the cut! Especially because the ingredients in these little cups have some serious health benefits. Let's talk about Cacao - it's is the purest form of chocolate (comes from the Cacao tree) and it's loaded with antioxidants, magnesium, iron, and potassium. Cacao powder is an amazing substitute for cocoa powder or processed chocolate because it gives you that delicious chocolate taste without the added sugar. If you've never tried it before, it's time to run out and get a bag because these Almond Butter Cups that are about to change your life!
For the Chocolate coating:
1/2 cup + 2 tbsp cacao powder
1/2 cup (melted) extra virgin coconut oil
1/4 cup 100% pure maple syrup
Pinch of sea salt flakes (I use Maldon)
For the Filling:
1/4 cup creamy almond butter (I love Justin's!)
1/2 tbsp (melted) extra virgin coconut oil
1 tsp 100% pure maple syrup
½ tsp vanilla extract
Yields 10-12 mini-muffin sized Almond Butter Cups
1. Line a mini muffin pan with paper liners.
2. Mix together all of the chocolate coating ingredients (except salt) and stir until smooth.
3. Spoon about 1 tsp of the chocolate mixture into the muffin liners. Place in freezer for about
10 minutes until hardened.
5. Remove pan from freezer and spoon about 1 tsp almond butter mixture in the center of each cup. Note: Make sure the almond butter is centered and isn't touching the liners too much so that you can fully pour chocolate over the filling.
Note: keep these stored in the freezer!