If peanutbutter cups are your weakness, but the sugar in Reese’s Cups sometimes is overwhelming to you, then look no further! I have the perfect quick-and-simple recipe for you:
1/2 cup Almond butter
Raw Cocoa Powder
Honey or Agave Nectar
In a small bowl, melt 3tbsp of coconut oil, then stir in 3tbsp of honey or agave nectar. Add 4 (slightly heaping) tbsp of your cocoa powder and stir until you have a smooth mixture.
Spoon just enough of your chocolate mixture to cover the bottom of your cupcake liner. Refrigerate until solid. Add a dollop of melted almond butter to the center of your cooled chocolate, then cover completely with your chocolate mixture. Refrigerate until ready to enjoy! These measurements make a total of 7 PB cups, feel free to adjust to your desired amount.