- Cacao Nibs
- Coarse Sea Salt
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.
- Don't over-mix the chocolate; chocolate does not want to be messed with much. Mix it only as much as necessary.
- If your chocolate is too thin to coat the sides of mini muffin molds, let it sit a room temperature until it is thick enough to spread.
- Make sure your chocolate cups are completely frozen before removing them. If they are not, they will start to fall apart.
- Don't refrigerate set chocolate. Refrigeration can cause condensation and the chocolate will become wet and lose its flavor. Always store these chocolate almond cups in the freezer.
Calories: 173kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Sodium: 1mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Calcium: 46mg | Iron: 1mg