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Sea Salt Chocolate Almond Butter Cups

Line about 10-12 big cupcake tins or 12-15 mini cupcake tins with liners. Heat half of chocolate with about 1 - 1.5 tsp of fat (ghee or coconut oil) on the stove. I find this works best with a double broiler method so that chocolate doesn't burn. If using quinoa crisps, stir some in here. Pour melted chocolate into bottom of lined cupcake tins and place in freezer for 5-10 minutes until they hard. . .

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Servings: 12

Prep Time: 00:15

Cook Time: 00:00

Main Ingredients

1 bag of dark chocolate chips or 1 and a half dark chocolate bars (i like to use a seventy percent or more)

2 - 3 tsp of ghee or coconut oil

1/3 - 1/2 cup of almond butter (or other nut butter of choice)

1 - 2 tsp sprinkle of sea salt

1 - 2 tbsp of sweetener (maple syrup, honey, agave or skip this part)

1 - 2 scoops collagen peptides (optional, i use further food, you can use start10 for 10% off on their website)

Preparation

1Line about 10-12 big cupcake tins or 12-15 mini cupcake tins with liners.

2Heat half of chocolate with about 1 - 1.5 tsp of fat (ghee or coconut oil) on the stove. I find this works best with a double broiler method so that chocolate doesn't burn. If using quinoa crisps, stir some in here.

3Pour melted chocolate into bottom of lined cupcake tins and place in freezer for 5-10 minutes until they harden.

4Meanwhile mix almond butter with collagen (if using) and sweetener (if using) and a pinch of sea salt (optional also) until combined. Roll into little almond butter balls. I used 1/2 cup and 2 tbsp sweetener when I did big cups and 1/3 cup and 1 tbsp sweetener when I did 15 little cups.

5Get hardened chocolate cups out of freezer and press the little almond butter balls into the cupcake tins so that now you have two layers. Place these in fridge.

6Meanwhile, melt rest of chocolate (with a little more ghee or coconut oil) over double broiler. Once melted get cupcake tins out of fridge and pour on top layer. (again if using quinoa crisps or another mix in, you can add it into the melted chocolate).

7Sprinkle sea salt on each cup and store back in freezer. These keep for over a month in freezer and about 2 weeks in fridge. Try not to eat all in one sitting, best when shared :)

Reviews: 0

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