Nut Butter Cups

Makes 24 mini cups
Chocolate Shell

  • 1 cup organic extra virgin coconut oil
  • 1 cup raw cacao powder
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup 
  • 6 drops of stevia
  • Pinch of Celtic sea salt

Melt the coconut oil on low heat. Add in the rest of the ingredients and mix well. Drop teaspoonful of the chocolate mixture into paper lined mini muffin cups and put in the freezer for 20 minutes.
Almond Filling

  • 1/2 cup almond butter or cashew butter
  • Pinch of Celtic sea salt
  • 2 teaspoons pure maple syrup or stevia to taste 

Mix the ingredients together well.  Set aside. 
Place 1 teaspoonful of almond filling on top of solidified chocolate and top with teaspoonful of chocolate mixture.  Freeze until set, about 20 minutes. 
Store in airtight container in fridge or freezer.