Makes 15 cups
For the filling:
For the coating:
Begin with the almond butter in a mixing bowl and add the sugar substitute & salt.
For the chocolate coating, stir together 30g cacao or cocoa powder, 2 tbsp melted coconut oil and 30g pure maple syrup to form a thin sauce.
Arrange 15 mini cupcake liners in a muffin tray, and add about 1tsp of chocolate sauce to the bottom of each, spreading to create a smooth finish.
Chill in the freezer for at least 30 mins (until set).
Once the base is set, add a teaspoon of the filling mix to each liner, spreading with a spoon to create a smooth finish.
Cover with the remaining chocolate mix.
Chill in the fridge overnight, and they'll be ready the next day.
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