Mini Almond Butter Cups
It is officially fall and Halloween is just around the corner! Once October hits, we enter the holiday candy, sweets and treats craze. I love having a few treats I can easily make at home that will satisfy my girls’ sweet tooth and help them to feel they are participating in all the sweets like their friends. I like making my own treats because I can control the ingredients and I can control the amount of sugar that goes into them. I also like having a few go to sweets on hand that I can buy when I don’t have time to make something. Check out my Sweets and Treats Guide here if you are looking for clean swaps. All the treats I recommend are made with simple, real food ingredients which is often hard to come by.
These Mini Almond Butter Cups are great to pack in a school lunch or nice to have as a simple treat after dinner. I love that they are loaded with protein, healthy fats and have a lot less sugar than your standard Reese’s Peanut Butter Cup.
For a visual, check out our reel here.
Ingredients:
1 scoop unflavored Be Well By Kelly protein powder
1 cup almond flour
1/2 cup almond butter (check ingredients for just almonds and sea salt)
2 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp coconut oil (melted)
1/4 cup dark chocolate chips
Directions:
Mix together the dry and wet ingredients (with the exception of chocolate chips).
Add mini muffin tin liners to cupcake tins. I like If You Care brand.
Add a scoop of batter to each mini muffin liner. This recipe makes about 24 cups.
Gently press down each ball.
Melt chocolate chips in a small sauce pan over low heat, stirring until melted.
Using a small spoon, drizzle melted chocolate over the almond butter cups. We thought the drizzle looked like spider webs so decided not to completely cover them.
Put in the fridge to harden. Enjoy!
