Instagram photo by legitoilsPure deliciousness! All of this BOGO excitement this week must've charged my sweet tooth. Whipped these up today and YUM - thanks @thrivemkt
for the recipe!
1 cup almond butter (OR Justin’s peanut butter)
¼ cup maple syrup
¼ cup honey (raw if you have it)
1 tsp Vanilla
1 tbsp unrefined coconut oil
½ tsp sea salt
10 oz dark chocolate
Mix all ingredients but chocolate in a glass bowl. Scoop about a teaspoon of the almond butter mixture into mini muffin tins. Meanwhile, melt the chocolate until smooth in a double boiler. Carefully pour the chocolate over each little mound of sweet almondy goodness! Sprinkle a dusting of sea salt over the top of the cups and pop into the freezer for 30 minutes! After these are set, leave them on the counter for 5 minutes or so before you try to get them out of the tin. I used a knife to gently pop them out then stored in the freezer in an air tight container. You're welcome.