Dark Chocolate Almond Butter Cups Recipe

Reese’s peanut butter cups meet Rolos with these dark chocolate almond butter cups! Each bite-sized morsel has a crisp dark chocolate shell with a smooth almond butter filling.

Ingredients:

– Chocolate chips – Coconut oil – Almond butter – Maple syrup – Vanilla extract Full Ingredients

Line a mini muffin tin or baking sheet with 18 mini cupcake liners. Place the chocolate chips and coconut oil in a microwave-safe bowl.

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[{"selector":"#anim-58587dde-ea10-44b8-8327-2df412d8d637","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9ce12e81-22a5-4408-a370-d287741daf56","keyframes":{"transform":["translate3d(-116.18123%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Microwave in 30 second intervals until the chocolate is smooth and melted, stopping to stir between each interval. Alternatively, you can use a double boiler on the stove to melt the chocolate. Get Recipe

Spoon about 1 teaspoon of melted chocolate into the bottom of each muffin liner, using the back of the spoon to push the chocolate up the sides of the liners slightly.

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Place pan in the freezer for 30 minutes to allow the chocolate to firm up.

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Meanwhile, in another small bowl, combine the almond butter, 2 tablespoons maple syrup, and 1 teaspoon of vanilla extract.

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Swipe up for full recipe!

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