杏仁黄油是一个主要在储藏室里,在我的diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert.
Ingredients
Makes 24 cups
Step 1
Line a mini muffin pan with paper liners and set aside.
Step 2
In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
Step 3
Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
Step 4
Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
Step 5
Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
Step 6
Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
Step 7
Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
Leave a Review
Reviews (2)
Back to TopI was itching to make something slightly out of my wheelhouse, while still satiating my sweet tooth's chocolate craving. Not only are these very fun and easy to make, they are also totally delicious! I didn't have mini cupcake liners, so I used regular cupcake tins and settled for giant pb cups...a beautiful accident.
Anonymous
Portland, OR
10/2/2020
Cute and yummy. I made these as a Passover treat, but they'd be great year round with any kind of nut butter. I would guess that using peanut butter would yield a perfect little knockoff of you-know-what. Very easy to make, even though directions look slightly complicated on first read.
tipiloo
New York
4/27/2019
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