RECIPESLIFESTYLEABOUTCONTACTBEAUTYCOUNTER

Sweets

October 11, 2022

Paleo Almond Butter Cups

jump to recipe

When it comes to Halloween treats, there aren’t a lot of store-bought options to feel good about consuming. I tend to stay away from peanuts because they don’t make me feel the best. So, I set out to make an almond butter cup you would be thinking about constantly after you tried the first time. This recipe has 6 ingredients if you include the salt I sprinkled on the top. I ended up giving some of these away because they were dangerously good. Feel free to swap out the almond butter for any nut butter you love, just make sure the only ingredient is nuts or seeds.

‍

Paleo Almond Butter Cups

These almond butter cups are better than the traditional peanut butter cups. The are Paleo, gluten free, and easy to make

Prep:
30
min
cook:
0
min
total:
30
min
Print It
Author:

Elishah

Ingredients
  • 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

‍

Instructions
  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.

You might also like

Pumpkin Pie Chia Seed Pudding
Honey Roasted Spiced Nuts
Mixed Fruit Chia Seed Pudding

Hi, I'm Elishah

I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.

more about me
Most Popular
Gluten Free Cinnamon Roll Mug Cake
Goat Cheese & Caramelized Onion Crostini
Easy Acai Bowls

Comment

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
RECIPESABOUTCONTACT
COPYRIGHT © Spoonsnspices 2021