Decadent candy with a perfect combination of flavors. Chocolate Nut/Seed Butter cups are a recipe that incorporates full flavor, low sugar, allergen friendly ingredients to make for yourself or those you love. You won’t be disappointed.
Ingredients:

  • 1 Cup Allergy Friendly Chocolate Chips
  • 2 tsp Organic Coconut Oil
  • ¼ tsp Healthy Salt like Celtic Sea Salt or Himalayan Salt
  • 1/3 Cup Nut or seed butter like almond, peanut, cashew or sunflower
  • 1 tsp coconut oil (optional)

Special Equipment: Mini Muffin tins and liners, Basting/Pastry Brush or a clean small art paint brush

Chocolate nut butter candy<br />
Directions:

Step 1: Line mini muffin tins with paper liner cups (recipe makes approximately 12 pieces)

Step 2: Place chocolate chips and coconut oil in a medium sized glass bowl. Place into the microwave and heat for 15 seconds. Stir chocolate and coconut oil and repeat in 15 minute intervals until chocolate is completely melted.

Step 3: Pour ½ TBSP of melted chocolate into the paper liner. Using a brush, “paint” some of the chocolate up the edges of the liner. This will help seal the cup after the filling is added.

Step 4: Place 1 tsp of the nut/seed butter into the center of each cup. If your nut or seed butter is not smooth and easy to work with, mix it with the additional coconut oil to improve the texture.

Step 5: Add an additional ½ TBSP of the melted chocolate on top of the nut/seed butter. Make sure that the chocolate covers the filling essentially sealing the cup. Sprinkle each cup with Healthy Salt.

Step 6: Place Chocolate cups in the freezer for 15-20 minutes until set. Remove from freezer and let sit for 10 minutes before serving.