My G-free valentine, Erica, and I decided to team up this V-day to bring you the tastiest treats. Like, ever. I’m talking home made almond butter cups. Think Reese’s… but healthier and tastier x 100.
These babies are soooo easy to make, it’s stupid. No fancy kitchen tools. No forgetting to pre-heat the oven. Ain’t nobody got time for that!
You only need a few ingredients… most of which you most likely already have in your kitch.
+ A mini muffin tin (liners optional, yet recommended)
+ Chocolate chips (we went with organic semi-sweet)
+ Almond butter
+ Maple syrup
+ Chia seeds or chia powder
+ Pink himalayan salt
+ chocolate chips (we went with organic semi-sweet)
Melt your chocolate chips. You can do this using a double boiler on the stove top or just zap ’em in a microwave safe bowl at 30 second intervals until melted.
Pour your melted chocolate into your mini muffin tins. If you are not using liners, make sure to lightly grease them, preferably with coconut oil. Cover the bottom of each tin with chocolate. Make sure to spread the chocolate up the sides of each mold. This will become the chocolate ‘cup’ that holds your almond butter. Once each tin has been sufficiently chocolat-ed, pop it in the freezer for 30 minutes.
While they are freezing you can work on your almond butter mixture. Mix 1 cup almond butter with 3 tablespoons of organic maple syrup and about a spoonful of ground chia seeds. If you do not want to grind your own seeds, you can use chia powder. Mix, mix, mix until smooth.
Once your chocolate has melted, fill each cup with a spoonful of your almond butter mixture. Top off each cup with more melted chocolate and sprinkle with pink himalayan sea salt. Pop your tray in the freezer for another 30 minutes.
Voila! That’s it. So easy, so festive, and insanely delish. I may or may not have had one for breakfast today. Oops. Not sorry. It wouldn’t be Valentines without a sweet lil treat.
What are your fav g-free recipes?