Almond butter Cups

My house loves peanut butter cups. Even just yesterday we were at the store and my husband wanted to buy the 1 pound peanut butter bunny they had in the Easter candy section. (nope did not buy). 

 I like everyone else I know sees all the recipes floating around on social media. The other day I came across one that looked good and I need to find something to do with the almond butter I had in the refrigerator. (family did not like it)

Here is what you need:

Unsweetened coconut, almond butter ( I had crunchy), honey, coconut oil (if you have never used it, it is in a solid form), chocolate chips, and mini muffin pan.

 Puree 1 cup almond butter(from local CO-OP) with 1 cup coconut (organic), 1 tablespoon coconut oil, and 1 tablespoon honey

 Spoon in to mini muffin pans so it covers bottom. I was able to get 24 of them.

Now, to melt the chocolate chips. (chips I used are dairy, nut and soy free dark chocolate) I did a double boiler, you can melt in microwave if you want.

 Almost completely melted.

 Once melted spoon over peanut butter. I am all about the truth and yes it was a little messy. 

After, they are all covered with chocolate put in freezer for 30 minutes or over night.

 After, they are solid use a knife to remove from tin. 

These need to be stored in a bag in either the freezer or refrigerator. 

If you keep in freezer like I do then, let them sit for a few minutes at room temp. That way you can bite through them. 

I sampled one this morning and they are very good. 

I hope you give these a try. Yummy.