Vegan Almond Butter Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
24 mini muffin paper cups1/2 cup powdered sugar1.5 cups Ghirardelli Semi-Sweet Chocolate Chips1 cup + 4 heaping tbsp unsalted unsweetened almond butter.5 tsp vanilla extract
In a double-boiler (or in the microwave) melt the chocolate chips. Add 1 cup of the almond butter and stir until combined.
Spread heaping teaspoons of the chocolate in each muffin tin. Spread around with the back of a spoon along the sides of the tin. Put in the refrigerator until hardened.
While the cups are in the fridge, mix the rest of the almond butter, vanilla, and powdered sugar until combined.
When the cups are hardened, take them out of the refrigerator and distribute the almond butter mixture among the 24 cups. Top each cup with the rest of the chocolate.
Place the cups back into the refrigerator for at least an hour, or until completely hardened.
Makes 24 cups, 1 cup per serving.
Number of Servings: 24
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Spread heaping teaspoons of the chocolate in each muffin tin. Spread around with the back of a spoon along the sides of the tin. Put in the refrigerator until hardened.
While the cups are in the fridge, mix the rest of the almond butter, vanilla, and powdered sugar until combined.
When the cups are hardened, take them out of the refrigerator and distribute the almond butter mixture among the 24 cups. Top each cup with the rest of the chocolate.
Place the cups back into the refrigerator for at least an hour, or until completely hardened.
Makes 24 cups, 1 cup per serving.
Number of Servings: 24
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.1 g
- Protein: 4.2 g
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