Submitted by: Coach Taryn
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 10
An Isabel-approved version of the Reese's cup? Yes, please!
1 c. almond butter
1 tbsp. coconut oil
10 oz. chocolate
Melt all of the chocolate using a double boiler. If you are adding coconut oil, now is the time to do it. Just stir it in with the chocolate as it melts.
Line a muffin pan with cupcake liners (regular or mini both work). Spoon a little of the melted chocolate into the liners. Fill them about ¼ of the way full.
Put the entire muffin pan in the freezer for about 5 minutes to let the chocolate set a bit.
Take the pan out of the freezer and scoop some almond butter on top of the chocolate. The amount of almond butter you use is completely up to you, but I wouldn't fill it more than ¾ of the way.
Spoon more melted chocolate over the almond butter until it’s covered completely.
Put the muffin pan back in the freezer for 10-15 minutes. When you take it out, just pop the cups out of the muffin pan. Peel the liner off, and enjoy!
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