6tbspOpen Nature crunchy almond butter, add 1/2 tbsp into each cup
1tbspsliced Open Nature almonds
Line a muffin pan with muffin liners (use either mini, large, or silicone tins).
Spoon a layer of melted chocolate in each mold so it covers the bottom. Pop the tin in the freezer for 5 minutes.
Add a spoonful of almond butter on top of the bottom chocolate layer.
Finish by covering the almond butter in another layer of melted chocolate.
Top each cup with a sprinkle of sea salt and sliced almonds.
Freeze for 30 minutes to set.
Store in the refrigerator or freezer until ready to serve. Enjoy!
Melt the chocolate in the microwave: Add the chocolate with the coconut oil to a microwave-safe bowl. Heat in 20-second intervals, whisking each time until it’s fully melted.
Melt the chocolate in a double broiler: Place the chocolate and coconut oil in a heatproof bowl. Fill a medium saucepot ⅓ full of water and bring to a simmer on the stovetop, then place the bowl on top of the pot (making sure the water doesn’t touch the bowl). Stir until it’s fully melted.
The almond butter cups can be stored in the freezer and enjoyed for months.