Gluten-free vegan chocolate almond butter cups


  • 1/2 glass melted coconut oil
  • 1/2 glass + a few spoons for filling of gluten-free creamy almond butter
  • 1/4 glass agave nectar (you can also use honey or other sweet substitute)
  • 1/2 glass gluten-free unsweetened cocoa powder
  • 1/2 tsp sea salt


  1. Pour the coconut oil, 1/2 glass of almond butter and the agave nectar into a blender. Pulse to combine.
  2. Then add cacao powder and 1/4 teaspoon of the sea salt into the mixture. Blend until thoroughly combined.
  3. Divide about half of the mixture between about 25 paper mini muffin cups. Place in the refrigerator for about 10 minutes.
  4. Take off the cups from the refrigerator and put a small amount of almond butter and ground sea salt in each cup.
  5. Pour the remaining chocolate over the top. Refrigerate for about 30 minutes. Store in the refrigerator in a covered container!

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