Nut and Seed Butter Cups Recipe

• 2 cup Chocolate Chips – divided
• 1/4 cup Coconut Oil
• 1/2 cup Peanut Butter, creamy, unsalted
• 1/4 cup Almond Flour
• 1 tbsp Maple Syrup
  

Instructions:

1. Prepare a microwave-safe bowl and add 1 cup of chocolate chips and 2 tablespoons of coconut oil. Microwave for 30 seconds, stir well, then continue microwaving in 30-second intervals, stirring each time, until the chocolate is fully melted.
2. Spoon 2 teaspoons of melted chocolate into the bottom of each cupcake liner. Place the cupcake tray in the freezer and freeze for 20 minutes.
3. While the chocolate is freezing, mix the peanut butter/nut butter, almond flour, and maple syrup in a mixing bowl.
4. Remove the cupcake tray from the freezer and add 1 teaspoon of the peanut butter/nut butter mixture to each liner. Spread it evenly up to the edges to create a smooth layer in the center. Return to the freezer for another 10 minutes.
5. Once the peanut butter/nut butter layer is firm, melt the remaining 1 cup of chocolate with coconut oil. Remove the cupcake tray from the freezer and spread the melted chocolate evenly over each peanut butter/nut butter layer. Sprinkle a little sea salt on top of each cupcake.
6. Return the cupcake tray to the freezer for 20 minutes more.

Once the cupcakes are fully set, you can enjoy them. You can transfer them to an airtight container and store them in the refrigerator.

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