White Chocolate Almond Butter Cups (Vegan + Gluten-Free)Print Recipe
- 3/4 cup Pascha Organic White Baking Chips (I found these vegan/gf chips at Whole Foods)
- 2 tbsp almond butter (or nut butter of choice)
Line a muffin tin with baking cups and set aside.
Melt the chocolate in a bowl in the microwave in 30 second intervals at half power.
Stir between intervals and be careful not to overcook, it will ruin the chocolate.
Once melted, add a thin layer to the bottom of each baking cup- just enough to coat.
Place the muffin tin in the freezer for 10 minutes to allow the chocolate to harden.
Once hardened, spoon a little almond butter in the center of each piece of chocolate, making sure the almond butter doesn't go all the way to the edge.
Pour the remaining chocolate on the almond butter in each cup.
Place back in the freezer for 30 minutes or until the chocolate has completely hardened.
Let the cups warm up to room temperature or eat straight out of the freezer!
This chocolate is stable at room temperature, so these cups don't need to be stored in the refrigerator.