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Almond Butter Cups

Updated: Mar 3, 2020

Happy Valentines Day!

I hope everyone is enjoying there day. It wouldn’t be Valentines if I didn’t do a post with a healthier treat on it.

I created this last night and was proud of myself to be honest. It is such a simple recipe, and I will be making it again. My problem

Almond Peanut Butter Cups

Makes 15 Pieces



Using a double boiler (on medium) and melt the coconut oil and the chocolate.

If you do not have a double boiler get two different sized pots. Fill one with water and bring to a boil. Place the empty pot on top and put the coconut oil and chocolate chips in there. Heat on medium heat until the chocolate has melted. Be careful not to overheat or burn the mixture. Stir constantly.

**Please note that if you put the chocolate directly in a pot on the burner it will melt too fast and turn hard or chunky. Not recommended 😊 I’ve done this one before…

As the chocolate chips are melting. Get a cookie sheet, and line 15 cupcake papers on them. It is best to double them up.

Put a tablespoon of melted chocolate in each cupcake paper. Make sure to cover the entire bottom of the paper.

Put it in the freezer for 5-10 minutes to solidify. While you wait leave the chocolate in the double broiler but turn off the stove.

Take the cookie sheet out of the freezer and put a blob of almond butter on each chocolate disc. Make sure to leave a little room on the sides to form a cup.

After each chocolate disc has some almond butter on it. Put another tablespoon of melted chocolate on top of it. Make sure to cover the almond butter as well as the sides.

Put it back in the freezer for 10-20 minutes or put in the fridge to solidify.


*** I like using the dark dairy free chocolate chips as they contain quite a bit less sugar.

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