30
Nov
12

almond butter cups

For the holidays I decided to post some paleo sweet candy treats. I will start with one of my favorites that I adapted from “Paleo Indulgences” by Tammy Credicott. Have some fun with your favorite holiday treat recipes and make them paleo. This is a NO Bake recipe! Enjoy

Ingredients:

Shells

1 1/3 c almond flour

1/4 c unsweetened cocoa powder

1/4 c coconut oil melted

1 tbsp pure maple syrup

pinch of salt

Filling

1/4 c almond butter (or more depending on taste)

1/2 c coconut oil melted

1 tbsp unsweetened cocoa powder

1 tbsp pure maple syrup

Place shell ingredients in a medium bowl and mix well.

Place 1 tbsp of mixture in a cupcake liner. I double the liners and put them in a cupcake pan. Push down the mix and hollow out the top.  Refrigerate for about an hour until firm.

Put 1  tsp of almond butter (or more) on top of each shell.

Mix the filling ingredients and pour over the almond butter and fill the shell.

Makes about 12 cups.  Keep refrigerated overnight. Store in a airtight container in the refrigerator up to a week or freezer up to 3 months

OPTION: Consider using vanilla, peppermint, or almond extract, to flavor the filling and lose the almond butter.

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