Ingredients:
- ⅓ – ½ cup vanilla almond butter, chilled for 24 hours
- 1 tablespoon golden flaxmeal
- 1 cup unsweetened dark chocolate chips
Directions:
- Stir flax meal into vanilla almond butter.
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
- Using a small paint brush, coat the bottom and sides of a nut butter cup mold with chocolate.
- Place mold in freezer for 10 minutes to allow chocolate to harden.
- Remove mold from freezer.
- Scoop a scant teaspoon of vanilla almond butter into each chocolate lined nut butter cup. (You can use a mini ice cream scoop).
- Place in freezer for 10 minutes to harden.
- Remove from freezer, turn mold upside down and pop nut butter cups out of mold.
- Serve.
Vegan/Veg/GF/DF/Paleo
Borrowed from Food
