These sugar-free treats will satisfy any chocolate cup connoisseur. For a nut-free version, try substituting the almond butter for sunflower seed butter.
1/4 cup organic butter or coconut oil
3-4 squares unsweetened organic chocolate
1/4 tsp stevia extract powder adjust to taste
dash of cinnamon optional
Almond Butter Filling
1 scoop vanilla protein such as Perfect Plant Protein or Grass-Fed Whey Protein
1/2 tsp Himalayan sea salt
1/2 cup raw almond butter
1 tbsp pure vanilla Check label for sugar-fee
1/4 cup organic butter or coconut oil (or a combination) well softened
In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.
Add stevia, salt, and cinnamon to chocolate mixture.
Combine all the almond butter filling ingredients into a thick pudding by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/ coconut oil are at room temperature.
Pour enough chocolate mixture to cover the very bottom of the cupcake papers. Use silicone muffin cups or a silpat mini muffin tin without any liner. If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers.
Use a small ice cream scoop or large melon baller to spoon a little of the almond butter filling on top of the chocolate coating.
Cover with the remaining chocolate mixture. Chill to set.