chocolate almond butter cups

these addictive treats are sure to be anyone’s favorite. the hint of salt in the chocolate makes a savory treat that will keep you coming back for more.

yields 20 mini cups

½ c. unsweetened cocoa powder ½ c. coconut oil, melted 2 tbsp. maple syrup ¼ tsp. salt ½ c. unsalted, smooth almond butter

to enjoy:

• line a mini-cupcake pan with 20 liners. set aside.

• combine the cocoa powder, coconut oil, maple syrup and salt in a small bowl. pour about a teaspoon of chocolate into each of the bottom of the cups, or until the bottom of the paper liner is completely covered. place in the freezer for 5 minutes, until hardened.

• place a teaspoon of almond butter into each cup cavity and place in the freezer for an hour until firm. almond butter takes longer to firm than the chocolate.

• finish off the cups by pouring a teaspoon of chocolate onto each cup. place in the freezer again until hardened. store in the fridge or freezer to keep from melting.