Chocolatey Almond Butter Cups

SERVES

6

PREP TIME

15 min

COOK TIME

00 min

Ingredients

1 cup raw cacao honey (or plain honey with a spoonful or two of raw cacao powder)

1/2 cup coconut oil

Fine sea salt

1/4 cup almond butter

20 sprays Bee Propolis, optional

Directions

  1. Combine raw cacao honey and coconut oil in a saucepan. Place over medium-low heat and cook, stirring often, until melted and well combined. Stir in a pinch of salt.

  2. Pour half of mixture into 6 mini silicone cupcake molds. Freeze until firm, 5 to 10 minutes.

  3. Meanwhile, prepare filling: Combine almond butter, another pinch of salt, and 20 sprays of Bee Propolis, if using. Stir until well mixed. Add a dollop of filling to center of each chocolate base. Freeze 15 minutes.

  4. Rewarm remaining chocolate mixture, if it has firmed up. Divide among cups, covering filling. Freeze until firm, about 15 minutes.

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