The Holidays are almost here, and thanks to my best friend (& her GREAT ideas), I have one more “Chocolate Cup” recipe for you! This one is SUPER special,
because the filling is made with:
Base Culture Gingerbread Almond Butter! (Not sponsored, wish I was!)
These are just as simple and easy to make as my previous Cup Recipes.
Get into the holiday spirit with these GINGERBREAD ALMOND BUTTER CUPS!
1/2 Cup Cacao Powder
1/2 Cup Coconut Oil
3 Tablespoons Maple Syrup
1/3 Cup Gingerbread Almond Butter
Dash of Himalayan Pink Sea Salt
Heat the coconut oil until fully melted, and combine with Cacao Powder, Maple Syrup, and a dash of Sea Salt. Once thoroughly combined, pour the first layer of chocolate into your molds. (I use silicone cupcake liners for all of my Chocolate Cups.)
Put your liners or molds into the freezer for about 5 minutes, or until the chocolate has solidified.
Next, lay a dollop of Gingerbread Almond Butter on top of your initial chocolate layer.
Finally, top the gingerbread almond butter filling with enough melted chocolate so that the almond butter layer is fully covered.
Pop them back into the freezer for another 5-10 minutes, and then they should be ready to eat.
I sprinkled a dash of cinnamon atop my cups, and I highly recommend it!
The Cups should stay fresh in your fridge for about one week.
(Makes approximately 6 Cups)