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Healthier sweets Sweets

Dark chocolate almond butter cups

Great to have on hand in the freezer when the chocolate craving kicks in. The recipe is vegan, gluten-free and dairy-free.

1 1/2 cups (about 283 gr) dark chocolate chips (72% or more)
2 tsp coconut oil
1/2 cup smooth almond butter
1 tbsp maple syrup (or honey)
1/2 tsp vanilla extract
coarse sea salt for decoration

  1. Prepare 12 muffin liners and set aside (I use silicone muffin liners, much easier to work with).
  2. In a small bowl mix together almond butter, maple syrup and vanilla extract. Put in the freezer for 10 minutes so they will start to firm up.
  3. Melt the chocolate and coconut oil (I used the microwave on the melt setting) and stir together.
  4. Put 2 tsp of chocolate in each muffin liner with a spoon. Turn the liners so the chocolate will go up the sides a bit. Place in the freezer for 10 minutes.
  5. Remove the almond butter from the freezer and roll into a small ball with your hands, 1 tsp at at time. Then use your palm to flatten the ball.
  6. Remove the chocolate from the freezer and place the almond butter into each muffin liner.
  7. Pour the rest of the melted chocolate over and let sit for a few minutes. Decorate with a sprinkle of coarse sea salt.
  8. Can be stored in the fridge for a week or in the freezer for 3 months.

Nutritional information per portion (12 portions in the recipe):
121 calories, 9gr fat, 2gr saturated fat, 0mg cholesterol, 20mg sodium, 9gr carbohydrates, 1gr fiber, 6gr sugar, 3gr protein

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