Nut butter and chocolate taste like they were always meant to be together. Make sure to use the minisize muffin cups and put the almond butter in the freezer for 10 minutes first so it’s easier to handle.
Elimination level: None
Time prep: 5 minutes
Time Cook: 1 hour 20 minutes
14 oz dark (70%) chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup almond butter
- Flaky sea salt
Measure and put the almond butter in the freezer for 10 minutes. Line a mini muffin baking tray with appropriate paper liners. Melt half the chocolate and 1 tbs. coconut oil together in a microwave in 30 second increments, making sure not to burn the chocolate. Place 1 tablespoon of melted chocolate into each muffin tin, gently tapping it to flatten the chocolate and remove air bubbles. Chill tray in the fridge for about 5 minutes until chocolate hardens. Once the almond butter is chilled, add 1-2 teaspoons of almond butter into the middle of each muffin cup. Melt remaining half of chocolate and 1 tbs. of coconut oil. Add 1-2 teaspoons of chocolate on top of the almond butter, covering it well. Lightly tap the muffin tray again to flatten it out. Sprinkle flakey sea salt on top of each cup. Chill in the refrigerator for about 1 hour until firm.
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