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Raw Almond Butter Cups

1 fave
Nutrition per serving    (USDA % daily values)
CAL
56
FAT
7%
CHOL
0%
SOD
21%
Uploaded by: Sophie MacKenzie

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Ingredients for 24 servings

Chocolate:

1/3 Cup coconut oil (melted)

1/3 Cup cocoa butter (melted)

3/4 Cup raw cocoa powder

1/4 tsp. Sea salt

2 Tbsp. Lacuma powder

2 Tbsp. Mesquite powder

1/4 Cup raw honey

1/2 Cup raw almond butter (or nut butter of choice)

2 Tbsp. Liquid sweetener

A pinch of Sea salt

Preparation

1.

Procedure for Almond butter: Mix all ingredients to combine, adjust sweetener and salt to taste. Procedure for Chocolate: In a double boiler, or a glass/metal bowl over a pot of boiling water, combine the coconut oil, cocoa butter, and honey. Once the honey has melted, take the bowl off the heat and mix in the other ingredients until smooth. Test chocolate for sweetness and adjust if needed. Line 24 mini muffin cups (or 12 large) with paper liners. Spoon 1/2 tsp of chocolate into each paper cup (use 1 tsp if making the larger versions). Place the cups in the fridge to firm up. Once the chocolate bottoms are firm, spoon 1/2 tsp (1 tsp for the larger version) of nut butter filling into the cups, making sure that it doesn't spread too far to the edge as you want to encapsulate the nut butter in chocolate (there will be extra nut butter left). Once you have filled all the cups, flatten out the nut butter filling so that they aren't too high. Spoon 1 tsp (2 tsp for the larger version) of chocolate over the base/almond butter. There will be a little extra chocolate left over, so evenly distribute it amongst the cups. Place in the refrigerator to set.

View instructions at
Sophie MacKenzie

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