Almond Butter Cups
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- 1/2 cup virgin coconut oil, softened ⠀
- 3 scoops Totally Egg Dutch Chocolate
- 1/2 cup creamy almond butter⠀
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons honey ⠀
- 1 teaspoon vanilla extract ⠀
- Sea salt⠀
- Fill a muffin pan with 24 liners.
- Blend all ingredients until smooth.
- Pour 1 tablespoon of the mixture into each muffin liner and sprinkle top with sea salt.
- Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up.
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