Vegan Almond Butter Cups

It's no secret that chocolate is my jam. It's been a while since I've made my own and I figured that it's about time to change that.

More healthy fats popping up in my diet lately. A very good thing, I believe. I want to do a whole post on digestion soon, when I can type again. My finger got into a fight with a knife the other day and the knife won. Let's just all take a moment to be grateful that the tip of my finger is still attached because it sure was a close one. Anyways, digestion post. Stay tuned for that; but to sum it up really quick lets just say that I've been making some changes and I have more that I want to make to try and get my body working properly. Ah, life.

On to the important topic of the day; almond butter cups. All natural ingredients that are good for your body and soul. Mmm. Simple to make. You can have a batch made in 30 minutes, no problem. Probably best for those of us living in cooler climates if you want to take them places. But still a great snack to grab out of the fridge for the lucky ones living in warm places too. And on that note; let's get to it.

ALMOND BUTTER CUPS

makes 12

1/2 cup coconut oil
1/4 cup cacao powder
2 tablespoon maple syrup
2 tablespoon almond milk
1 teaspoon molasses
1/4 teaspoon cinnamon
Pinch of salt

Almond butter or nut butter of choice

Melt coconut oil. Combine ingredients to melted coconut oil. Stir together. Place mini cupcake liners in mini muffin pan. Pour chocolate to cover the bottom of each liner. Place in freezer for 10 minutes to set up. Remove from freezer and put almond butter into the center of the chocolate. Pour chocolate over almond butter to cover it. Repeat for remaining pieces. Place in freezer to set up again for 10 minutes. Remove from freezer. Serve, enjoy!

Store in refrigerator for up to 7 days.