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Halloween Sticky Chocolate Cups

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4.8 from 12 reviews

Ingredients

Scale
  • 6–9 ounces dark chocolate chips
  • 1/2 cup almond butter (sunflower seed butter for nut free!)
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. In a bowl, mix together your almond butter, honey, vanilla, cinnamon and salt.
  2. In another bowl, melt your chocolate. I used the microwave but you could also use a double boiler.
  3. Now place 6 silicone liners in your muffin tin. If you don’t have silicone liners, paper muffin liners will work just fine.
  4. Use a glazing brush or a spoon to spread some of your chocolate in the bottom of your muffin tin.
  5. Then pour a bit of your almond butter into the cup.
  6. Then top off with another small dollop of chocolate, spreading out to make a circle.
  7. Repeat in all cups.
  8. Place in freezer for an hour or more.
  9. Pull out of liners. The almond butter will sticky and stick a little to the sides of the liners.
  10. Eat up for your Halloween treat!

Notes

If you don’t want them sticky and want them to put more of a “Reese’s” type chocolate up, fill the bottom of the liner with chocolate and your almond butter. Freeze for an hour, then pour your chocolate on top, covering all of your almond butter, then freeze for another 30 minutes.

Find it online: https://paleomg.com/halloween-sticky-chocolate-cups/