Low Sodium Vegan Almond Butter Cups

Total time1 hr 25 min

Prep time20 min

Cook time5 min

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Ingredients

12 servings

For the chocolate shell

2 cups vegan chocolate chips
Guittard Semisweet Chocolate Dairy-Free Chocolate Chips, 12 oz Hu Dark Chocolate Chips Pascha Organic 85% Bitter Sweet Dark Chocolate Chips Equal Exchange Organic Semi-Sweet Chocolate Chips Ghirardelli Non-Dairy Premium Baking Dark Chocolate Chips
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1 tbsp coconut oil

For the filling

¾ cup creamy almond butter
3 tbsp maple syrup
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp vanilla extract

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line a standard 12-cup muffin tin with cupcake liners and set aside.
2
Combine the vegan 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 frequently until the chocolate is fully melted and smooth, about 3–5 minutes, then remove from heat.

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