Vegan Almond Butter Cups
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Vegan Almond Butter Cups calories by ingredient
Introduction
The perfect alternative to the standard peanut butter cup that's vegan-friendly and perfect for those who are allergic to peanuts! The perfect alternative to the standard peanut butter cup that's vegan-friendly and perfect for those who are allergic to peanuts!Number of Servings: 24
Ingredients
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24 mini muffin paper cups
1/2 cup powdered sugar
1.5 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup + 4 heaping tbsp unsalted unsweetened almond butter
.5 tsp vanilla extract
Directions
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.
