Photo by Evi Abeler
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is a much healthier take on our favorite name-brand treats.
- Makes 24 cups
- 1/2 cup smooth almond butter
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon coconut flour
- 2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
- 1 1/2 tablespoons coconut oil
- Flaky sea salt, such as Maldon, for garnish
- Line a mini muffin pan with paper liners and set aside.
- In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
- Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
- Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
- Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
- Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
- Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
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