Description
Easy dark chocolate cups stuffed with creamy almond butter and sprinkled with sea salt. The perfect vegan, paleo, and refined-sugar-free treat!
Ingredients
- 18 oz. Hu Kitchen Dark Chocolate Baking Gems (2 bags, divided)
- 1 cup runny almond butter
- sea salt (optional, for topping)
Instructions
- Melt half the Gems in a small saucepan over low heat or in the microwave in 30 second increments.
- Line a standard muffin tin with 12 paper cupcake liners and add 1 Tablespoon of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then transfer to the refrigerator or freezer to chill for 15 minutes.
- Once the chocolate is slightly firmer, add 1 TBSP almond butter to each. Place back in the refrigerator or freezer to chill for 10 minutes or until the almond butter is slightly firm to the touch.
- Melt the remaining chocolate and spoon on top of the frozen almond butter. Use a spoon to ensure that the almond butter is fully covered. Sprinkle with optional sea salt here, if desired.
- Transfer back to the refrigerator or freezer to chill for 10-15 minutes or until the cups are completely hardened.
- Serve immediately! Let the cups rest outside of the fridge for 15-30 minutes for the almond butter to soften before serving.
- Store leftovers in the refrigerator for up to two weeks or freeze for long term storage.
- Prep Time: 1 hour
- Category: Dessert
- Method: Stovetop, Freezer
- Cuisine: Gluten-Free, Refined-Sugar-Free, Vegan, Paleo, Grain-Free