Think of these as a much, much healthier version of Reese's peanut butter cups. The simplicity of 3 ingredients is hard to beat, and these are a real crowd pleaser for kids and adults alike.
Peanuts are so frequently covered in aflatoxin that I consider them unsafe to eat (also, for the record, they're not actually a nut; they're a legume) so here we have substituted them with the much more nutritious almond. We also use a healthier, dairy-free, soy-free brand of chocolate chips (a personal favorite of ours). Note that these are vegan only if you use dairy-free chocolate chips, as we have.
Give them a try and let us know what you think!
3-Ingredient Almond Butter Cups (GF, paleo, vegan)
Makes 12 cups
1. Take out a muffin tin tray and line each one with a cupcake holder. (While not essential to use the cupcake holders, they make removing the cups and the cleanup infinitely easier!)
2. Place 1 cup of almond butter into a bowl.
3. Use a spoon to place the almond butter into each muffin cup.
4. Place in the freezer while you get the chocolate ready.
5. Put the coconut oil and chocolate chips into a small saucepan on a low flame and stir until melted. It only takes 20 or 30 seconds to melt down so don't leave the pot unattended.
6. Take the muffin tin out of the freezer and spoon the chocolate over the hardened almond butter.
7. Pop back into the freezer for at least 5 - 10 minutes before eating.
These can stay stored in the freezer for at least several weeks. They're best, and easiest to eat, if you let them sit outside for a couple minutes before eating (otherwise they're too hard). Hope you enjoy!