Sugar Free Chocolate Peanut Butter Cups of Delight!

October 23, 2015

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Directions

1Melt the coconut oil by putting the container in a sink of hot water (kind of like how a double boiler works). Mix melted coconut oil with coco powder, stir until fully combined. Stir in almond butter.

2Add stevia, agave and vanilla and stir until everything is fully dissolved into the same consistency.

3Place mini cupcake papers onto a cookie sheet and add chocolate mixture evenly into them. Approx. ¼ cup each.

4Add chopped almonds (or any other nut) if desired on top. (optional)

5Place cookie sheet in the freezer for 30-40 mins, or until completely hard.

Ingredients

½ cup coconut oil

½ cup unsweetened coco powder

1 cup almond butter

¼ tsp. stevia

2 tbsp. agave

1 tsp. vanilla

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More detailed directions (with pictures)

Here are all the ingredients we will need to make this super simple recipe.

The first step is to, mix melted coconut oil with coco powder, stir until fully combined.

Stir in almond butter and stevia.

Add agave and vanilla and stir until everything is fully dissolved into the same consistency.

Place mini cupcake papers onto a cookie sheet and add chocolate mixture evenly into them. Approx. ¼ cup each.

Add chopped almonds (or any other nut) if desired on top. (optional)

Place cookie sheet in the freezer for 30-40min. Or until completely set

Serve these little delights any time after they set (usually doesn’t take more than twenty minutes for them to set in the freezer).

Keep them stored in the freezer until you are ready to serve. They do get a little soft if left out in room temperature for a long period of time.

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