Scrumptious vegan chocolate almond butter cups

Ingredients:

Makes 12 chocolate almond butter cups

adapted from Oh She Glows

For the almond butter layer:

• 1.5 cup raw almonds, ground into a meal
• 1/2 cup rolled oats, ground into a flour
• 4 tablespoons almond butter (I like Justin's brand, sold at Target)
• 3 tablespoons coconut oil
• 3 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/8 tsp sea salt

For the chocolate layer:

• 6 tablespoons coconut oil
• 6 tablespoons pure maple syrup (or 2 tbsp agave nectar)
• 4 tablespoons cocoa powder
• 1/8 tsp sea salt

• Blend almond and oats in a blender to create a flour. Pour into a large bowl.

• Add the nut butter, coconut oil, maple syrup, cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.

• Line a regular muffin tin with paper liners. Portion the dough into each muffin cup and press down until even and smooth.

• To make the chocolate layer: Whisk together the coconut oil, maple syrup, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.

• Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! 

My boyfriend and I agree, this is the best dessert  I've made for the blog yet!! These morsels will melt in you mouth, so go make a batch!