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.
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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.
Serving and Storing - Serve these chocolate cups as soon as the chocolate is completely hardened. Simply release the chocolate cups by using a knife as a lever to pop them out of their molds. Store in the freezer for up to 2 months. When ready to serve, pull them out 10 minutes earlier to thaw.