almond butter cups

PREP TIME 15 MINS • SERVINGS 6 • YIELD 12 PIECES

FOR THE SHELLS
1/4 cup coconut oil, melted
1/4 cup coconut butter,* softened
1/2 cup unsweetened cocoa powder*
1/2 teaspoon pure vanilla extract
pinch of sea salt
pinch of ground cinnamon

FOR THE FILLING
3 tablespoons almond butter* or other nut butter
1 tablespoon coconut oil
pinch of sea salt

Line 12 cups of a mini-muffin tin with mini parchment paper liners.

Make the shells: In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture into the bottom of each of the prepared cups. Place the tin in the refrigerator or freezer to set.

While the first layer of the shells is setting up, make the filling: Combine all the ingredients for the filling in a small mixing bowl.

Place the filling mixture into a 1-quart plastic bag or a pastry bag. Snip off a tiny corner of the bag with scissors.

Remove the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.

Once all the shells have been filled, cover the filling with an even layer of the remaining shell mixture. Place the muffin tin back in the refrigerator or freezer to set, and serve cold or at room temperature.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4625-4633). Victory Belt Publishing. Kindle Edition.