chocolate and almond butter cups

I N G R E D I E N T S

For the Chocolate
2 tbs of cacao powder
2 tbs of coconut oil
2 tbs of almond butter
2 tbs of maple syrup

For the Almond Butter Center
2 tbs of almond butter
1 tsp of maple syrup

ice trays. I used small shapes that lets you pop the bottom up. 

R E C I P E

Begin by mixing the coconut oil, almond butter, cocoa powder and maple syrup in a bowl and heat in the microwave for 20 seconds.

Sprinkle in a little salt and whisk the chocolatey mixture until completely smooth.

Spoon the chocolate into the ice tray so that each pocket is 1/3 full. Place in the freezer for five minutes.

Next, put the almond butter into a bowl and heat in the microwave for 30 seconds until it's runny. Then mix in a teaspoon of maple syrup.

Take out the ice tray from the freezer and put the almond butter on top of the frozen chocolate. Each pocket should now be 2/3 full. Put back into the freezer for five minutes. 

Once the almond butter is frozen, fill the pockets with the rest of the chocolate and put back in the freezer. Let the almond butter cups freeze for another 20 minutes to set before popping them out of the tray. 

Store in the freezer in a container.