Almond Butter Cacao Cups Recipe
You might not be able to resist this lower sugar superfood version of the classic childhood favorite, but who says you have to? Brimming with antioxidants, polyphenols and healthy fats, this is a recipe you can keep handy for when that sweet tooth kicks in.
Melt the cacao butter over low heat. Remove from heat and add in remaining chocolate ingredients, stirring until everything is creamy and well combined. Taste and adjust by adding more sweetener or salt, if needed.
Pour a small amount of the chocolate into 12 candy molds or mini muffin liners to just cover the bottom. Gently swirl to lightly coat the lower edges. Place in the freezer to harden for 5 minutes.
While you wait, make the filling by mixing together almond butter, almond flour, salt, and sweetener.
Remove the chocolate mold from the freezer and drop ½ tsp of the filling into each mold, flattening the tops slightly with a spoon or clean hand. Pour the remaining chocolate over the filling and place back into the freezer for another 10 minutes.
Remove from the candy molds and enjoy! Store in a Tupperware container in the fridge, freezer, or countertop.