Lock-down treat n 1: Almond Butter Cups

In these crazy lockdown times, we all need something sweet and salty and crunchy…

Check these sugar-free almond butter cups, you will be deliciously surprised!

Ingredients

Makes 8 almond butter cups

Chocolate

60–80 grams of organic unsweetened dark chocolate (min 85%)

1/2 tablespoon of organic raw coconut oil

1 teaspoon maple syrup

pinch of cinnamon

Filling

4 tablespoons organic raw almond butter, room temperature

About ½ tablespoon of organic raw coconut oil, room temperature

½ teaspoon vanilla beans or pure vanilla extract (no sugar, no additives – check the label)

½ teaspoon salt

How to

On a double boiler, melt the coconut oil and chocolate over low heat; I use a saucepan with a bit of water and I place a bowl with the chocolate and the coconut oil on top, making sure the bowl doesn’t touch the water.

Remove from heat and add maple syrup, cinnamon and salt.

While the chocolate is cooling down, combine all the filling ingredients in a small bowl, mixing well with a fork.

Line a cupcake tin with cupcake papers. I use silicone mini muffin cups instead, and it works perfectly well, see what works best for you.

Pour a teaspoon of the chocolate mix to cover the bottom of the cupcake papers.

Spoon a little of the almond butter filling on top of the chocolate.

Cover with the remaining chocolate mix.

Done!

Place the almond butter cups in the freezer for about an hour to set.  Enjoy!

If there is any left, store them in the refrigerator 🙂