Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert.
Recipe information
Yield
Makes 24 cups
Ingredients
1
1
1
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Line a mini muffin pan with paper liners and set aside.
Step 2
In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
Step 3
Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
Step 4
Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
Step 5
Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
Step 6
Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
Step 7
Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
