Chocolate Almond Butter Cups

1. 1

   For the almond butter:

2. 2

   In food processor, blend almond butter, agave nectar, and melted coconut oil until smooth, using the tamper if necessary.

3. 3

   For the chocolate:

4. 4

   While blending, in a separate bowl, whisk agave nectar, melted coconut oil, unsweetened cacao powder, cinnamon, and vanilla extract. Once you think you have whisked enough, stir it a little longer. This will ensure all the ingredients blend well together, especially the cacao powder, which has a tendency to clump.

5. 5

   Pour just enough of the chocolate mixture into muffin tins to cover the bottom. Refrigerate for a few minutes to set. This makes the first layer of chocolate strong enough to hold the almond butter mixture.

6. 6

   Using a teaspoon, add almond butter mixture to the first layer of chocolate. Spread evenly, if necessary, using the backside of the teaspoon. Top immediately with remaining chocolate.

7. 7

   Place in freezer until ready to serve.

* Per serving · 4 servings · Values may vary.