NO GUILT Chocolate Almond Butter Cups
We ’ re giving R eese ’ s P ieces a run for their money and totally reaping the benefits with this super low-carb and low-cal makeover� No artificial ingredients , just pure love and health ! I encourage you to make these for your company because they will be in your debt ������� and there will absolutely ���� remorse� P lease enj oy !
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BAKING UTENSILS : microwave safe bowl or double boiler small mixing bowl spatula �� mini muffin liners tsp measurer & small spoon flat plate
INGREDIENTS :
1 cup Lily ’ s baking dark chocolate chips 1 tbsp coconut oil , melted 1 / 4 cup natural creamy almond butter , no salt added – ( one ingredient preferably ) � tbsp coconut flour 2 tsp organic pure maple syrup
DIRECTIONS :
For the filling � add the almond butter , coconut flour and maple syrup to your mixing bowl . Mix well and set aside . For the chocolate – Use your double boiler to melt the chocolate chips � coconut oil �� use this method for a microwave safe bowl : add the chocolate chips & coconut oil to bowl and heat for 30 seconds . Stir . H eat again in 20 second increments until the chocolate chips have completely softened . Stir until super smooth ! Try not to lick the spatula !
For the mini muffin cups – use your tsp measurer and drop 2 tsp of melted chocolate in each liner . �ou should be able to fill the bottom of each liner . Using your small spoon , gently drop a small dollop ( about 1 tsp ) of almond butter on top of the chocolate layer and try to flatten the almond butter with the back of your spoon . �epeat these � steps until all muffin liners have been filled with the bottom layer of chocolate and the almond butter . Then top each liner with the remaining melted chocolate . Gently spread the chocolate over the almond butter until your top layer is flat and smooth . This does N�T have to look perfect because they are still going to taste A MA Z ING !
FINAL STEP , which requires some restraint : P lace the cups on a plate and leave in the freezer for approximately 20 minutes ! A llow to thaw for 10 minutes before you peel and enj oy !
* Store left over cups in an airtight container at room temp or in the refrigerator for 1-2 weeks . If you want to hide them , store them in an airtight container in freezer for up to 2 months !
Servings� �� mini muffin cups Macros for � of �� mini muffin cups� P rotein – 1.7 grams / C arbs – 5 . 2 grams / F at – 6.1 grams A pproximately 69 calories * C alories will vary depending on brands of ingredients and if you make any substitutions .
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