Nut butter cups
Author:: PlanningQueen
Serves: 12
- 1 ¼ cup hazelnut meal
- 4 tbsp ABC butter (or other nut butter)
- 1 ½ tbsp coconut oil (melted)
- 1 tbsp maple syrup
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- ⅛ tsp pink Himalayan salt
- 5 tbsp coconut oil (melted)
- 3 tbsp maple syrup
- 4 tbsp cacao powder
- ¼ tsp vanilla extract
- pinch Himalayan pink salt
- To the food processor add hazelnut meal, ABC butter, coconut oil, maple syrup, cinnamon, vanilla and salt.
- Process for 1 - 2 minutes or until it turns into a sticky dough.
- Line muffin tins with either patty pans or baking paper and spoon a tablespoon of mixture into each one.
- Press down so they will make a smooth circular shape.
- To make the chocolate topping add the coconut oil, maple syrup, cacao powder, vanilla and salt to a small bowl.
- Whisk the ingredients together until well combined, then spoon approximately 1.5 teaspoons of chocolate topping on to the bases.
- Place in the freezer to set for an hour.
- Take them out of the paper liners and enjoy!
- They keep best stored in the fridge.
Recipe by Planning With Kids at https://planningwithkids.com/2016/07/19/nut-butter-cups-my-cheats-menu-plan-for-the-month/
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