Low Iodine Gluten Free Almond Butter Cups
Total time1 hr 5 min
Prep time20 min
Cook time0 min
4.7(27)
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Learn more →Ingredients
12 servings
For the chocolate shell
- 2 cups dark chocolate chips
- 1 tbsp coconut oil
For the filling
- 1 cup creamy almond butter
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ tsp fine salt
For serving
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Line a standard 12-cup muffin tin with cupcake liners and set aside.
- 2
Combine the dark chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bowl does not touch the water. Stir with a rubber spatula until the chocolate is fully melted and smooth, about 3–4 minutes, then remove from the heat.
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