Chocolate almond butter cups

🧂 Ingredients

• 1 cup coconut oil
• 2 bars bakers chocolate
• ½ cup heavy cream
• 3 tablespoon erythritol
• 3 tablespoon almond butter
• 2 tablespoon peanut powder
• ½ cup almonds

  chopped

Instructions

• 1 Chop bakers chocolate up as thinly as possible so it will melt evenly.
• 2 In a medium saucepan bring heavy cream and ½ cup coconut oil to a simmer.
• 3 Add erythritol, whisk until dissolved then begin whisking in chocolate in stages
  until the mixture is smooth. Do not let mixture come to a boil at any point,
  just heat enough to melt the chocolate.
• 4 Pour chocolate mixture into silicone muffin pans, chill for 30 minutes in
  freezer.
• 5 In a medium saucepan melt coconut oil, peanut butter powder and almond butter
  whisking until smooth. Let cool for 10 minutes.
• 6 Pour almond butter mixture over the chilled chocolate then top with chopped
  almonds. Chill for at least 1 hour before removing from silicone molds.

Nutrition Info