STRAWBERRY CHOCOLATE ALMOND BUTTER CUPS
paleo / vegan / gluten free
We all need something sweet once in a while. Unless, of course, you are one of those people who doesn't like sweets (you are clearly not a friend of mine...I kid, I kid). When I look for a sweet treat, I am always looking for things that are easy to make and don't require a million ingredients and bowls.
Enter these 4 ingredients strawberry almond butter cups. They are dairy-free, paleo-friendly, vegan, require only one bowl. They are guaranteed to satisfy any sweet tooth.
Note from the picture below, the chocolate to almond butter ratio is pretty much 5:1. When I make these again (like after I hit publish on this post!), I'm going to use a little less chocolate and a little more almond butter. The beauty of this recipe is that you can totally customize to your taste, and add any filling you like. This time I used freeze dried strawberries, but next time I will use my homemade strawberry chia jam, for a chocolate AB&J cup. Yummy, right?
Line a muffin pan with 8 liner cups. Melt the half of the package of chocolate chips in the microwave, with 1 tb of coconut oil. Microwave in 30 second increments and stir until nice and smooth. Spoon about 1 tb of the chocolate mixture into the bottom of the liner cups. Place in the freezer for 20 minutes. Remove from the freezer. Spoon about 1/2-1 teaspoon almond butter into each cup, followed by the freeze dried strawberries. Melt the remaining 1/2 package of the chocolate chips with remaining 1 tb coconut oil in the microwave, using the same process as before. Once nice and smooth, pour mixture on top to cover the almond butter and strawberries completely. Freeze for at least 30 minutes. Enjoy!