Nut Butter Cups
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by Nathalie
Step by step recipe - 20 Min
0
August 3, 2020
This recipe is not histaminefree! You can use white vegan chocolate instead of the dark chocolate to make it low histamine or make another one of my amazing summery treats:
Serves
16 cups
Cooks in
20 Minutes
Difficulty
Easy
INGREDIENTS
For the caramel:
100g
nut butter (works amazing with peanut butter or almond butter)
1 tbsp
maple syrup
1 tbsp
coconut flour
pinch of
salt
pinch of
vanilla
Chocolate cover:
120g
dark chocolate
2 tsp
coconut oil
Method:
Melt the chocolate with the coconut oil in a water bath and set aside. Place the nut butter, maple syrup, flour, salt and vanilla into a bowl and mix.
Use a mini muffin silicon mold and pour chocolate into each mold to cover 1/3 of the mold. Equally divide the caramel into the mold and cover again with chocolate. Freeze for at least an hour until firm.