Dairy free, vegan, and gluten free dark chocolate cups filled with an cinnamon maple almond butter filling. A delicious, healthy creative spin on a favorite classic candy.
1cupcocoa powdergood quality
6tablespoonsmaple syrupmore or less to taste
Flaky sea salt
Melt the coconut oil in a medium size bowl.
Mix in cocoa powder, 6 tablespoons maple syrup, a pinch of cinnamon and a pinch of sea salt. Stir until it is well-incorporated and smooth.
In a separate bowl, mix together the cinnamon, 3 tablespoons maple, pinch sea salt and almond butter.
Line a 12 cavity muffin pan with liner.
Pour in about a tablespoon of the cocoa mixture into the bottom of each cavity. Next top with a chunk of the aloud butter. Make sure to every distribute the almond butter between each cup. Also, make sure the almond butter is pressed down and flat so it will not stick out of the chocolate.
Top each cup with the remaining chocolate so it covers the almond butter.
Freeze for 5 minutes. Top with flaky sea salt. Freeze for another hour or until it is set.