Ingredients
Scale
- 1 ½ cups chocolate chips
- 2 cups Diamond almonds
- Pinch of salt
- 2 ½ tablespoons honey
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Place almonds on a baking sheet and roast for 10-15 minutes or until aromatic.
- Place chocolate chips in a microwave safe bowl and microwave for 1 minute, stir then in 30 second increments, stirring each time until melted.
- Line a muffin tin with cupcake liners. Scoop about 1 teaspoon of melted chocolate into each liner and use the end of a wooden spoon to swirl the chocolate around and push it about halfway up the sides of the liner. (reserve remaining chocolate)
- Place the liners in the freezer to harder and get started on the nut butter.
- Place roasted almonds in a food processor and blend on high for about 10 minutes or until the almond butter is creamy and drippy.
- Once smooth add salt and pulse again.
- Pour nut butter into a bowl and add in honey and vanilla and fold together to combine.
- Once chocolate liners are hardened, add 1 tablespoon of nut butter to each one and spread it about to evenly fill the cup. I scooped 1 tablespoon of the nut butter into my hand and rolled it into a ball then pressed into a little disc to fit in the cup.
- Top with 1 rounded teaspoon of melted chocolate and spread it to cover the nut butter. Continue with all of the cups then place them in the freezer again until hardened.
- You can keep them all in their liners or remove them all from the liners and place in a large ziploc bag or tupperware and store in the fridge or freezer!