Nut Butter Cups
900g raw organic dark chocolate (80%+ cacao), chopped
200g coconut oil
400g raw almond butter
3/4 cup Swerve Confectioner’s sugar
pinch of fine Himalayan sea salt
Method: Line 24 muffin cups with foil liners. Set aside.
Combine chocolate and coconut oil in saucepan. Set over low heat and stir until all is melted together.
Pour approximately 2 Tbsp chocolate into each lined muffin cup. Turn pan to swirl, so that a little chocolate goes up to coat the sides of the liners. Set in freezer to chill.
Meanwhile, in a small bowl, stir almond butter, Swerve and salt together to combine well.
When bottom of chocolate cups have set, remove from freezer. Spoon 1 Tbsp filling over middle of the top of each one. Put back in freezer to set filling.
When filling is firm to touch, remove pan from freezer. Spoon (now cooled but still warm and pourable) chocolate over top of each one to finish filling the cup. Place pan back in freezer to set.
Store in refrigerator.
Makes 24 full-size "treats".