INSTRUCTIONS
1.
Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
2.
Fill a regular size muffin tin with paper liners. Pour a small amount of
the cocoa mixture (1-2 tablespoons) into the paper cups. Drop
a small spoonful of the almond butter (2-3 teaspoons) into the
center of each cup. Divide remaining chocolate amongst the cups.
3.
If almond butter is sticking up, just gently press it down so each cup
has a smooth top layer. Sprinkle each almond butter cup with a pinch of coarse
sea salt. Freeze for one hour or until solid. YUM TOWN.
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