Red Meat Allergy Friendly Vegan Almond Butter Cups
Total time1 hr 25 min
Prep time20 min
Cook time5 min
4.5(15)
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Learn more →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
- ½ tsp vanilla extract
For serving
- flaky sea salt, for sprinkling (optional)
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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