Sea Salt Almond Butter Cups

Last December, I was drinking reishi hot chocolate while talking to a fellow entrepreneur and we had this idea of adding peanut butter to hot cocoa. I had the blog post idea all planned out. I even went out to buy fancy double walled mugs just for this special PB hot cocoa and well… I never got around to it! LOL. 😛

The holiday season was so busy for me that I didn’t even get a chance to reflect on my 2018 and write resolutions for 2019. Usually, I am the crazy planner who has all her resolutions written out before the first day of the new year. (Adulting is hard isn’t it??) Now that it has been a few days into the new year…I am settling in and slowing down a bit to reflect and plan.

My idea was to garnish the hot cocoa with coconut whip and make small cute “Reese’s” peanut butter cups to place on top of the whip. I got as far as creating the nut butter cups so today, I share with you this easy Sea Salt Almond Butter Cups recipe! Better than nothing right?!

Sea Salt Almond Butter Cups

Yields 10

1 cup Silkeny Raw Organic Coconut Oil, melted
1/2 cup Organic Traditions Cacao Powder
1/4 cup Organic Maple Syrup
1/2 teaspoon Simply Organics Vanilla Extract
1/2 cup Nuts to You Organic Smooth Almond Butter
Maison Orphee Coarse Sea Salt (optional topping)

Line muffin tin with x10 silicone liners or paper cups.

Melt the coconut oil and place in a mixing bowl. Whisk in cacao powder, maple syrup and vanilla until smooth.

Pour half the chocolate mixture over lined muffin cups and place in the fridge for 5 minutes to solidify slightly.

Place 2 teaspoons of almond butter on each cup then pour the rest of the chocolate mixture on top.

Place back in the fridge for 5-10 minutes and then sprinkle with coarse sea salt if using.

Take out of silicone moulds or paper liners. Store in the fridge for up to 7 days. Enjoy! 🙂

I still haven’t made myself a peanut butter hot chocolate but one day I will, and when that day comes…I will share that recipe with you 😉

Happy Munching! ðŸ™‚

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