Mocha Almond Butter Cups
Regular old peanut butter cups get a facelift! We're making Mocha Almond Butter Cups today! Coffee flavored chocolate with creamy smooth almond butter inside. So good and completely dairy-free, vegan, naturally sweetened, and gluten-free!
Servings: 12 -14 large cups
Ingredients
- 1 cup melted coconut oil
- ¾ cup cocoa powder
- 3-6 tablespoons sweetener maple syrup, honey, agave
- 1 ½ - 2 ½ teaspoons instant espresso powder
- ⅔ cups almond butter
- flaked sea salt for topping (optional)
Instructions
- Line a muffin pan with cupcake liners. In a 4-cup measuring cup, whisk together the coconut oil, cocoa powder, your sweetener of choice, and the instant espresso powder. Start with 3 tablespoons of sweetener and adjust as desired.
- Fill the prepared muffin cups with roughly 2 tablespoons of the cocoa mixture, don't use more than half of the cocoa mixture. Place 2-3 teaspoons of almond butter on top and pour enough of the chocolate to cover the almond butter completely. You can also just press the almond butter down if it's poking up.
- Sprinkle with a pinch of sea salt and refrigerate for 3 hours or freeze for roughly 45 minutes to an hour! Repeat the process often.
Notes
- I find using a 'no-stir' almond butter works best here. You don't want to use one that has the oil separating from the butter easily.
- These will last in the refrigerator covered for at least 2 weeks (but I don't think they'll be around that long!)
