If you know me well, you will agree that sweets are my biggest downfall. But since quitting sugar (and more recently, gluten) I’ve been like a mad-woman in the kitchen. Creating and testing healthy recipes has become like “old-hat” to me. Sometimes the flavours work well together and sometimes they don’t. BUT…
These Chocolate Almond Butter Cups (that I infused with peppermint essential oil) resemble – almost perfectly – a taste I once knew…a reese’s peanut butter cup.
No…seriously, they DO!
You wanna try? They are so simple to make.
You have to keep them in the freezer until you want to eat them or they will melt…but who cares? Not me…that’s for sure 🙂
This recipe makes approximately 12-15 mini cups.
Peppermint Chocolate Almond Butter Cups
1 Tblsp. Coconut Oil (softened)
1 Tblsp. grade B maple syrup (or you can use stevia, brown rice syrup or raw honey)
Stir above ingredients until smooth and creamy and fill your mini muffin tins 1/2 full.
Place in freezer for 15 minutes.
For the Chocolate…mix together until creamy the following ingredients:
1 Tblsp coconut oil (softened)
1 Tblsp butter
1 Tblsp cocoa powder
1 Tblsp grade B maple syrup
2-3 drops of Peppermint Essential Oil
Remove your mini muffin tin from the freezer and pour the chocolate peppermint mixture on top of your frozen almond butter cup mixture.
Place in freezer again for another 15 minutes.
Note * – To remove the cups easily from the muffin tin, just turn them upside down and bang on the bottom of the pan. They should just pop out.
Keep in the freezer and enjoy when you need something sweet and yummy!
Disclosure: Tina Yelle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This means if you click on one of my amazon links and purchase a product, I receive a tiny amount in return at no additional cost to you. Once enough is earned, it will help fund future purchases of food and cooking supplies used for recipe posts. Thank you!