You're going to love these Chocolate Almond Butter Cups. This sweet and salty dessert is made with raw ingredients making it vegan, gluten-free, soy-free, and refined sugar-free. It's the perfect sweet treat for your 30-day cleanse.
Line a mini muffin tin with 16 baking cups and set aside.
Whisk together the ingredients for the dark chocolate until smooth. Brush the inside of each baking cup with a thick layer of chocolate. If the chocolate is too thin, let it sit out at room temperature for 10-20 minutes before brushing. Place the chocolate cups in the freezer to harden.
Combine the almond butter with sweetener of choice. Spoon about 2 teaspoons of sweetened almond butter into each chocolate cup. Top with remaining chocolate and any optional toppings.
Place in the freezer and allow to freeze all the way through - about 30 minutes. Once they are frozen, remove the cupcake wrappers from the chocolate cups and serve.
These chocolate cups should be stored in the freezer. They will start to melt if left out at room temperature too long.