These paleo almond butter cups really hit the spot when you want a healthy treat. And they’re perfect to make for a special occasion. They gluten free, grain free, dairy free, peanut free, and vegan, but that doesn’t mean they’re lacking in yumminess!
I have always love the combination of chocolate and peanut butter, but peanuts don’t agree with me or my husband. So, almond butter is a great substitute, and sunflower butter should work just as well if you need something that is nut free.
Almond Butter Cups
Yield 12 pieces
For the Filling:
- Line a muffin pan with 12 cupcake liners and set aside.
- In a small bowl, combine almond butter, maple syrup, and coconut flour. Whisk until ingredients are combined and become hard to stir. Use a rubber spatula to fold the filling a few times. Cover with plastic wrap and place in the freezer for 15 minutes to firm up slightly.
- Place a piece of wax paper on a flat surface or plate. Once the filling has chilled, remove it from the freezer. Using clean hands, scoop two teaspoons and roll into a ball. Flatten to a disc and place on the prepared non-stick surface. Do this until 12 discs have been formed.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 1 minute, stir, and then continue to microwave in 20 second increments (stirring in between) until melted fully. Or melt in a double boiler on the stove.
- Spoon two teaspoons of melted chocolate into each cupcake liner and gently spread to completely cover the bottom. Tap the side of the muffin pan a few times to even out the chocolate layers.
- Place an almond butter disc on top of the chocolate in each cupcake liner.
- Spoon two more teaspoons of melted chocolate over each almond butter disc, spreading with the spoon to completely cover the disc and allow the chocolate to run down the sides. Again, tap the pan a few times gently just to allow the chocolate to form an even layer.
- Place the muffin pan in the refrigerator to allow the almond butter cups to firm up for 15 minutes. Store in an air-tight container for up to two weeks in the refrigerator