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Vegan Almond Butter Cups ?⠀
• 500 g dark chocolate (make sure it’s vegan)⠀
• 1/2 cup unsweetened almond butter, smooth⠀
• 2 tbs maple syrup • 12-16 paper muffin cups, regular or miniature ⠀
Instructions:⠀
1. Melt your dark chocolate using double boiler. I do not recommend using microwave because I do not want the chocolate to firm up quickly. We want this to be runny and nice. A little tip- if you’re using the 75% or 90% dark chocolate and would like the finished products to have that fudgy feel the original version does- add 1/2 cup of peanut butter into your melted chocolate and mix well before moving on to the next step. I didn’t, however, because this is how I prefer mine. ⠀
2. Place your paper muffin cups in muffin tins and pour in 1-1.5 tsp of chocolate into the cups: just aim for 1/6 of regular sized muffin cups or 1/4 of miniatures. Finish off with the old tappa-tappa to get rid of bubbles and for the surface to be all nice and smooth. Put in the freezer for 10-15 minutes. ⠀
3. Melt almond butter with maple syrup in the microwave for 15 seconds or until almond butter melts, making it easier to mix both ingredients together. 4. Drop another 1-1.5 tsp or almond butter mixture on top of the base of chocolate and pour over the final layer of chocolate. Let cool completely or refrigerate until solidified. ⠀
5. Indulge. ??by @mymeatlessmeals⠀
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