I had a crazy Reese’s craving, so I made some vegan almond butter cups! Trust me, they are waaaay more delicious! 😀

-Nicole Ing

1/2 c cocoa powder

3/4 c coconut butter (I substituted with coconut milk, which melts at room temp, so if you use coconut milk, you have to eat it right out of the freezer!)

1/2 c agave syrup

1 tbsp pure vanilla extract

1/2 tsp sea salt

5 tbsp almond butter (or nut butter of your choice)

Almonds (for garnish)

 

 

DIRECTIONS

1) Blend all ingredients in blender (except for almond butter)

2) Freeze mixture for about 2 minutes

3) Line mini muffin tin with plastic wrap or cupcake skirts

4) Fill 1/3 muffin tin with chocolate mixture

5) Place 1 tsp almond butter on 1/3-filled muffin tin

6) Fill remaining tin with chocolate mixture

7) Place an almond at the center of each candy for garnish

8) Freeze for 5 minutes and enjoy or leave frozen until ready to eat!