Ingredients
- 2 tablespoons coconut oil
- ½ cup raw almond butter
- 1 teaspoon vanilla extract or flavoring
- ¼ teaspoon sea salt
- 2 tablespoons almond flour
- 4 (60-gram) chocolate bars
Preparation
• Line a muffin tin with cupcake liners. Melt the coconut oil in the microwave and then stir all ingredients except the chocolate together in a bowl. Taste and add more salt if desired.
• Break up the chocolate bars and put them in a glass microwave-safe bowl. Microwave in 30-second increments, stirring in between each interval until the chocolate is evenly melted.
• Carefully spoon or spatula melted chocolate into the bottom of each cupcake liner. You want just enough to cover the bottom and can use a spoon or small spatula to even it out.
• Add 1 teaspoon of the almond butter mixture to the center of each chocolate-filled cupcake liner.
• Use the remaining melted chocolate to cover the almond butter in each cupcake liner. Carefully spoon or spatula the chocolate on each one, using the spatula to even out the top layer when necessary. Use just enough to cover the almond butter.
• Refrigerate the muffin tin until the treats have set. Store at room temperature (if cool enough) or in the refrigerator or freezer until consuming.