Chocolate Almond Butter Cups

I think I am on a dessert kick lately. Just a little sweetness. No big deal. One sweet thing I have been missing – chocolate peanut butter cups. So I decided to make a little on my own. Super easy and no baking necessary. And these are much, much healthier that the original version. Almond butter, sustainably sourced chocolate, coconut milk, hemp seeds and maca root. You could say it’s a win-win-win-win-win 🙂

Chocolate Almond Butter Cups:

Makes approximately 12 cups

2 cups chocolate chips

1 1/2  cups vanilla coconut milk

1 cup almond butter

1/4 cup hemp seeds

3 tbsp maca root powder

1 tsp vanilla

2 tsp agave

sea salt as needed

Melt chocolate chips in a double boiler (boil water in one pot and put pot of chocolate chips on top) Stir to melt. Add in 3/4-1 cup coconut milk. It should be smooth and a bit liquidy – not thick like fudge.

In a blender, blend together almond butter, remaining coconut milk, hemp seeds, maca root, vanilla extract, agave, and sea salt.

Grab a muffin pan and lightly grease it. I suggest using coconut oil. Fill each mold with equal portions of the almond butter mixture until you run out. Place in the freezer for 30 minutes. take out and top with chocolate. Again, just keep topping it off evenly until you run out. Place in the freezer for 2 hours. Keep frozen until ready to eat. They are creamy and dreamy – like an ice cream PB cup.

Enjoy!

Peace and love,

Jessi