Vegan Almond Butter Cups

I really love chocolate! I made a cake yesterday and had left over buttercream frosting and wasn’t sure what to do with it. I decided I would make peanut butter cups! Check out my recipe below using my left over chocolate buttercream frosting... I included ingredients below for your own chocolate filling.

INGREDIENTS 🌱

Chocolate filling

1/2 cup melted coconut oil
1/4 cup pure maple syrup
1/2 cup cocoa powder
1/2 tsp vanilla extract

Almond butter filling

1/4 cup melted coconut oil
2/3 cup natural almond butter
1/4 cup pure maple syrup or agave syrup
1/2 tsp vanilla extract

DIRECTIONS 🥄

- To make the chocolate filling, melt the coconut oil over low heat in a small pot. Once it’s melted, remove from the stove and add the almond butter, cocoa powder, maple syrup, and vanilla extract.

- Whisk the chocolate until it’s smooth. Divide half of this chocolate mixture into 8-10 silicone muffin cups (about 1 tbs each). Spread it on the bottom of the muffin cup. Place the pan of muffin cups in the freezer for 15 minutes. Set aside the other half of the chocolate mixture to use later.

- To make the almond butter filling, melt the coconut oil in a small pot. Add the almond butter, maple syrup, and vanilla, and whisk until it’s smooth. Chill the peanut butter in the freezer for 10 minutes.

- Take a tablespoon of the almond butter mixture roll it into a small dollop and place it on top of the chocolate filling, and flatten it in the muffin cup. Then cover each one with 2 heavy tablespoons of the chocolate filling.

- Freeze the peanut butter cups for 30-45 minutes. I removed them from the muffin cups after the 45 minutes and stored them in a freezer bag.