Paleo Almond Butter Cups

• 1 1/2 C Hu Chocolate Gems
• 2 tsp coconut oil
• fleur de sel sea salt for sprinkling on the top
• 1 C almond butter, unsalted and only almonds for the ingredients
• 3 T maple syrup
• 1 T coconut flour

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1. In a small glass bowl add the Hu Gems and the coconut oil. Place in the microwave on high for 1.5-2 minutes, stopping every 30 seconds to stir the chocolate as it melts. You can also use a double boiler to melt the chocolate.
2. In a medium bowl add the almond butter, maple syrup, and coconut flour. Use a handheld mixer and mix until the ingredients are thoroughly combined.
3. Line a cupcake pan with 12 paper cupcake liners. Add 1/2 tablespoon of the melted chocolate to each cup. Rotate the pan to allow the chocolate to go up the sides of the papers. Place the pan in the freezer for 10-15 minutes, or until the chocolate is solid.
4. Add 1 tablespoon of the almond butter mixture to each chocolate cup. Press the almond butter down to flatten it in the chocolate cup. Pour 1 tablespoon of melted chocolate over the almond butter in each cup.
5. Sprinkle a generous amount of sea salt on the top of each chocolate cup. Place the cupcake pan back in the freezer for 10-15 minutes. The chocolate should be set and solid when removed from the freezer.
6. Remove the cupcake liners from the almond butter cups and store them in the refrigerator in an airtight container.