Melt-in-your-mouth chocolate, with a light and creamy filling.
Just like Reece’s, except they’re sugar-free, dairy free, low carb and high in healthy medium chain fatty acids from the coconut oil. According to a lot of research, medium chain fatty acids are easier for your body to use as an energy source. Those healthy fats are also great for your skin, nails, and hair. So basically these almond butter cups are like medicine 😉
They only have 5 ingredients (not counting the water lol), so they are super quick and easy to make. Feel free to swap the almond butter for any other nut butter of choice. Cashew butter, peanut butter, coconut butter, etc will all work!
This recipe makes 5 mini-muffin size almond butter cups.
2 T raw virgin coconut oil
2 T cocoa powder
2 stevia packets (or to taste)
1 T almond butter, or nut butter of choice (I used Barney Butter Bare Almond Butter)
1 tsp coconut flour
1 T water
Melt your coconut oil in the microwave, then stir in cocoa and stevia until smooth. Place 5 mini muffin liners on a plate and spoon a little of the chocolate mixture into each cup to make a layer about 1/4 inch thick on the bottom of the liners. Place in the freezer while you make the filling.
Mix coconut flour with about a tablespoon of water (or milk of choice) until a thick paste forms. Add in nut butter and a little sprinkle of stevia if desired. Mix well. Take your muffin liners out of the freezer and evenly distribute the filling among the muffin cups.
Evenly distribute the remainder of the chocolate mixture over the top of the filling. Return to the freezer until hardened. The coconut oil firms up quickly, so this doesn’t take long (thankfully!).
Enjoy! Leave a comment below if you try 🙂