This is another easy, delicious and healthy dessert similar to the almond butter cup post.
Makes 6 mini cups
- ¾ cp. coconut butter
- 2 T coconut sugar (optional)
- ¼ cp. almond butter
- 2½ tsp. pure maple syrup
- optional garnishes: dried lavender or dried hibiscus flowers
- Add the coconut butter to a sauce pan over very low heat and stir constantly to prevent burning or microwave at 30 second intervals until melted.
- Once your coconut butter is completely melted, stir in the coconut sugar (this is optional and just adds a touch more sweetness). The coconut sugar will not melt into the coconut butter, so you can turn off the heat. Just make sure to stir to evenly distribute the sugar.
- Grease six spaces of a mini muffin tin with coconut oil.
- Using half of the batter, pour a ¼- to ⅓-inch thick layer of coconut butter into the muffin tin spaces.
- Place the muffin tin in the freezer for 10 minutes to set the coconut butter.
- In a small bowl, combine the almond butter and maple syrup.
- Remove the muffin tin from the freezer and drop about 2½ teaspoons of the almond butter mixture on top of each cup. Gently press the almond butter down with your fingers to distribute.
- Pour the remainder of the coconut butter over each cup, being sure to evenly cover each one.
- If desired, sprinkle each almond butter cup with dried lavender and hibiscus flowers.
- Return the muffin tin to the freezer for 20 minutes to set the almond butter cups.
- Once the cups have set, carefully turn the pan over and gently tap until the almond butter cups release.
- Store in the freezer or refrigerator. I like to keep them in the freezer and pull them out about 5-10 minutes before eating them.
Adapted from: Blissfulbasil.com