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| Almond Butter Cups |
| photo by recipe author |
Servings: 48
Preparation Time: 10-15 minutes
- 1 1/2 cups almond butter
- 1 cup coconut oil [1], melted
- 1/4 cup raw honey [2] (or to taste)
- 2 tablespoons cinnamon
- 2 tablespoons vanilla
- 1 teaspoon salt [3]
- 1 1/3 cups flax seed [4] meal
Melt the coconut oil in a small saucepan over medium-heat. Remove pan from heat. Add in the almond butter and the honey. Mix thoroughly; set aside.
In a medium mixing bowl add the remaining dry ingredients and stir together. Add the almond butter mixture to the dry ingredients and combine well.
Spoon 1 tablespoon of the mixture into paper lined mini muffin tins or a silicone mold. Freeze for 30-40 minutes.
May store in refrigerator or freezer.
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