VEGAN CHOCOLATE ALMOND BUTTER CUPS MADE WITH HOMEMADE ALMOND BUTTER, CHOCOLATE AND SEA SALT. DELICIOUSLY EASY AND QUICK SNACK IDEA THAT’S ALSO GLUTEN-FREE, DAIRY-FREE AND PALEO-FRIENDLY!
Line a mini muffin pan with 12 paper liners. Set aside.
Place almonds in a single layer on a baking sheet.
Warm nuts in the oven for about 10 minutes (this makes blending easier)
Remove from oven and while nuts are still warm place them into the blender.
Pulse the blender until the almonds are the consistency of thick paste. The paste should be able to hold its shape when placed in a mound and not spread out.
Place almond butter into a bowl and season generously with sea salt according to your liking. Set aside.
In a bowl, combine chocolate chips and coconut oil.
Melt in the microwave in intervals until chocolate is completely melted.
Place 1/2 teaspoon of chocolate into each muffin tin and allow to set.
Place 1/2 teaspoon-size mound of almond butter directly in the center of the chocolate.
Top with 1 teaspoon of chocolate to cover the peanut butter.
Allow chocolate to set. Place in fridge to speed up setting time.
Store in airtight container on the counter or in the fridge. (If storing in fridge allow them to come to room temperature before eating.)