Low Iodine Vegan Almond Butter Cups

Total time1 hr 25 min

Prep time20 min

Cook time5 min

4.5

(15)

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Ingredients

12 servings

For the chocolate shell

2 cups vegan chocolate chips
1 tbsp coconut oil

For the filling

¾ cup creamy almond butter
3 tbsp maple syrup
¼ tsp fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
½ tsp vanilla extract

For serving

flaky sea salt, for sprinkling (optional)
Can be omitted
flaky sea salt

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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