Almond Butter Cups
20 minutes, 8 cups, 161 calories per cup, gluten-free, vegan
- ¼ cup almond butter
- 2 tablespoons real maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon of your favorite plant base protein powder (I suggest: pea, rice or hemp).
- 1 tablespoon real vanilla extract
- 1 pinch Himalayan sea salt
- ½ cup dark chocolate to melt, minimum of 70%
Everybody knows the peanut butter cup “Reese’s.” My almond butter cups are a way to enjoy treats while being conscientious about your health at the same time. Good fats, omega from the chia, and an extra amount of protein from the plant base powder. You won’t regret it, and I’m sure you will not go back of candy bars after these almond butter cups!
- In a bowl mix the almond butter with all the other ingredients, expect for the chocolate. Mix well to make sure it’s all homogenized. Please note that you could use any other type of all natural nut butter. I tried it with macadamia butter and it was insanely good!
- Heat up a double boiler and melt the chocolate in the upper bowl. When the water boils, turn down the heat to low, you don’t want to overheat your chocolate.
- Place 1 tablespoon of the nut mixture into a small muffin pan, about 2 inches wide. If you don’t have any small muffin pans you could use a bigger one and shape the 2 inch pellets with your fingers. When you have about 8 small pellets, you can place them into the freezer for 5-10 minutes.
- Remove from the freezer and dip them into the melted chocolate. Use a fork to help you do that. Tap the fork on the edge of the bowl to remove the excess chocolate.
- Lay them flat on wax paper and let them cool in the fridge.
- Try to not eat them all at the same time! 😉 Savor the flavor!