This super easy treats are great for before or after a workout. They’re packed with protein, chocolate and almond butter. This little treat is also a good mid-day snack.
I use Lakanto monk fruit maple syrup to sweeten the almond cups but you can use regular maple syrup as a substitute. Also, I like to use Lily’s chocolate chips as they are sugar free but you can use whatever chocolate chips you have on hand.
What you’ll need:
Mini muffin tin and mini muffin liners
Mixing bowl
Measuring cups and spoons
Rubber spatula
Whisk or fork
Microwave safe bowl
Sea Salt Protein Almond Cups
Course: DessertDifficulty: Easy16
servings30
minutes1
minuteIngredients
1 cup of Lily’s chocolate chips
1/4 almond butter
2 tbsp MCT oil or melted coconut oil
2 tbsp coconut flour
1 tbsp monk fruit maple syrup
2 scoops of vanilla or chocolate protein powder
1 tsp vanilla extract
1/4 tsp Sea Salt flakes
Directions
- Place the chocolate chips with 1 tablespoon or MCT oil or coconut oil in a microwave safe bowl. Melt chocolate chips in the microwave but be careful not to overheat. Heat the chocolate chips 20-30 seconds at a time until fully melted.
- Line the mini muffin tin with mini cupcake liners and fill only the base of the liners with melted chocolate. Place the muffin tin in the freezer while making the filling
- Combine the almond butter, the rest of the MCT or coconut oil, coconut flour, maple syrup, protein powder and vanilla extract in a mixing bowl. Use a fork or a whisk to mix all the ingredients together. Use a the spatula to make sure the bottom of the bowl is fully mixed
- Remove the muffin tin from the freezer and using your hands begin making 1 inch balls with the almond butter mixture. Flatten the ball and place it on top of the chocolate base in the muffin liners.
- Use the remaining melted chocolate to fill up the muffin tins covering the almond butter filling
- Place the muffin tin back in the freezer for 3-4 minutes
- Take out the muffin tin from the freezer and sprinkle sea salt flakes on top of the almond cups, place the muffin tin back in the freezer for 15 minutes or until chocolate has fully harden
Notes
- You can keep your almond cups in the freezer or in the refrigerator, just move the almond cups to an air tight container. The almond cups will be good in the freezer for up to 6 months and up to a month in the fridge section.
Enjoy!
XO, Carol