Dark Chocolate Nut Cups (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/2 teaspoon vanilla extract
02 - 1 tablespoon crushed cashews or almonds
03 - 1/4 teaspoon sea salt
04 - 1 cup dark chocolate (85% or higher), finely chopped
05 - 1/2 cup almond butter (or cashew butter)

# Instructions:

01 - Grab your mini muffin tin and pop 8-10 mini liners into the slots.
02 - Heat the chopped chocolate in a microwave-safe dish for 30 seconds at a time. Stir after each round until it’s smooth.
03 - Add 1 teaspoon of the melted chocolate into each liner and move it around to coat the bottom. Freeze this for 5 minutes so it hardens.
04 - In a small dish, stir together the nut butter, vanilla, and salt until combined.
05 - Scoop a tiny bit (about 1/2 teaspoon) of the nut butter mix and place it onto the hardened chocolate. Press it slightly to spread.
06 - Drizzle the rest of the melted chocolate over each cup, making sure the nut butter is fully hidden.
07 - Sprinkle crushed almonds or cashews onto the top of each cup.
08 - Pop the tray back in the freezer for 15-20 minutes until firm. Store them in your freezer or fridge afterward.

# Notes:

01 - Choosing dark chocolate with at least 85% cocoa keeps the sugar low compared to store-bought options.
02 - Store these in an airtight container. They last about 2 weeks in the fridge or up to 2 months when frozen.
03 - If they’re frozen, leave them out at room temp for 5 minutes before eating for a softer bite.

Back