Almond Butter Cups

with No Comments

Almond Butter Cups

Cooking Time: 40 minutes Yield: 24 cups

Dark Chocolate Shells

2 Tbsp. coconut oil, melted
2 Tbsp. coconut butter, softened
1/4 c. unsweetened cocoa powder
1 tsp. maple syrup
1/4 tsp. vanilla extract
Pinch of sea salt
Pinch of cinnamon

White Shells

3 Tbsp. coconut oil, melted
3 Tbsp. coconut butter, softened
1 tsp. maple syrup
1/4 tsp. vanilla extract
Vanilla seeds from 1/2 a vanilla bean pod -Slice vanilla pod vertically down the middle and scrape out the seeds
1 Tbsp. shredded coconut Filling
3 Tbsp. almond butter (or whatever nut butter strikes your fancy)
1 Tbsp. coconut oil
1 tsp maple syrup
Pinch of sea salt

Directions

In a mixing bowl. , whisk together all of the ingredients for the dark shell mix. In another mixing bowl, whisk all of the ingredients for the light shell mixture together. Place paper liners in a 24-mini-muffin baking pan and spoon a 1/8 inch layer (about 1 tsp.) of the dark shell mixture in the bottom of 12 of the muffin spaces and repeat with the light mixture for the remaining 12 muffin spaces. Place the tray in the refrigerator or freezer to solidify. While the first layer is setting, mix up your filling and place in a quart-size plastic bag or pastry bag . Snip a tiny corner off of the bag with scissors. Take the shells from the fridge and pipe a small amount (about 1/2 tsp.) of the filling into the center of each one, leaving some of the edge visible. Once all of the filling is piped into the bottom shells, cover each cup with the remaining dark/light shell mix and place in the fridge/freezer to set. Serve cold or at room temperature.

Receive a FREE copy of the Red Leaf Cookbook!