- 1 ½ cups almond butter
- ½ cup chocolate
- 1/2 cup coconut oil
- 1/4 cup pure maple syrup
- Sea salt, to top
- Roasted almonds, to top
Line a 12 count muffin tin with six-muffin liners and set aside.
In a microwave safe bowl or stovetop, melt your chocolate almond butter with coconut oil. Stir through your pure maple syrup and mix until fully incorporated.
Divide mixture evenly amongst the lined muffin cups. Top each cup with an almond, if desired. Refrigerate or freeze. Once firm, sprinkle with sea salt, if desired.
Recipe provided by Pura pura.ae