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  • Gabi Frohlich

Mini Chocolate Cinnamon Almond Butter Cups

Updated: Mar 31, 2021

Vegan, Gluten-Free, and Passover friendly!


 


Mini Chocolate Cinnamon Almond Butter Cups

Vegan, Gluten-Free, Passover-friendly, No-Bake

Makes 11


Ingredients

  • 1 c vegan dark, milk, and/or white chocolate

  • 1/3 c cinnamon almond butter

  • 5 tsp coconut oil, divided

  • Optional: sea salt


Directions

  1. Prepare a mini muffin tin with 11 mini cupcake liners.

  2. Add the chocolate and 4 tsp of coconut oil one small bowl and the almond butter and 1 tsp of coconut oil to a second small bowl.

  3. Microwave each bowl in 30 second intervals until melted. Use a fork or whisk each bowl to until smooth.

  4. Add a small spoonful of chocolate to the bottom of each cup. Use a spoon to spread the chocolate around the inner edges of the linings towards the top.

  5. Add a small spoonful of almond butter to the center of each cup.

  6. Top with another small spoonful of chocolate.

  7. When all the cups are filled, gently tap the muffin tin on your counter to smooth out the top of the cups.

  8. Optionally sprinkle with sea salt (highly recommended if you use dark chocolate!)

  9. Chill in the fridge for at least 30 minutes before enjoying!


Note: keep refrigerated; they will melt at room temperature!

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