Are you a chocolate lover like us? Whether it's in our morning smoothie bowls, maybe some chocolate covered almonds after lunch or one of these tasty numbers after dinner. It's a staple and I'm not mad about it!
One of our all-time favorite treats is a peanut butter cup. But we also realize they're not necessarily made with the best ingredients and the ones that are, tend to be pretty darn pricey. So...let's make our own!
- 6 ounces dark chocolate
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
- 2/3 cup Date Me Almond Butter or nut butter of your choice
- Coarse sea salt (optional)
Line a baking sheet with mini cupcake liners.
Melt the chocolate over a double boiler, adding the maple syrup and coconut oil. Once it has become a liquid, taste.
Spoon about 1 teaspoon of the melted chocolate into mini cupcake liners, using the back of the spoon to push it up the sides of the liners slightly.
Place pan in the freezer for 30 minutes.
Remove the tin from the freezer and scoop about ½ teaspoon of almond butter into the bottom of each chocolate cup. Place back in the freezer for another 10 minutes.
Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with salt. Place the cupcake tin back in the freezer for at least 1 hour.
Store the almond butter cups in the freezer, removing 5 minutes prior to serving.