by Charles ELF on Sep 05, 2013 in Recipes & Blog
raw chocolate almond butter cups: makes about six
1/4 cup cacao powder
1/4 cup liquid coconut oil
1/6 cup preferred liquid sweetener (like date syrup, agave syrup, maple syrup, coconut nectar, etc.)
6 teaspoons almond butter
To make the chocolate: whisk together the ingredients until smooth. Optional add-ins: salt, cinnamon, maca, berry powders, nutmeg, chili, ginger, etc. Pour about 1 teaspoon of the liquid chocolate into the bottom of 6 cupcake papers, or at least enough to cover the bottoms. Put in the freezer for 5 minutes or until the chocolate has hardened. Scoop 1 teaspoon of almond butter onto each chocolate base, then cover with the remaining liquid chocolate. Put in the fridge for 10-20 minutes or until hardened.