Cashew Cardamom Almond Butter Cups

1. 1

   In a bowl, combine the melted coconut oil, maple syrup, cacao powder and sea salt and stir until smooth.

2. 2

   Pour approximately 1 tbsp (more or less depending on your preference) of chocolate mixture into mini muffin cases/chocolate molds and place in the freezer for five minutes until firm.

3. 3

   Remove from the freezer and spoon a thick layer of almond butter on top of the chocolate layer. Place back into the freezer until firm.

4. 4

   Since these are raw and melt easily, serve immediately. (You'll also want them immediately.)

* Per serving · 4 servings · Values may vary.

No additional tips available.