Almond Butter Chocolate Cups

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Almond Butter Cups



  • 1/2 cup Sprouts Pumpkin Spice Almond Butter
  • 1 Tbsp. Sprouts Organic Maple Syrup
  • 1 Tbsp. Sprouts Organic Coconut Flour

Chocolate Coating

  • 2 cups Sprouts Semi-Sweet Chocolate Chips
  • 2 Tbsp. Sprouts Organic Coconut Oil


  1. Line 12-cup muffin pan with cupcake liners.
  2. In medium bowl, whisk almond butter, maple syrup and coconut flour until well combined.
  3. In separate container, place chocolate chips and coconut oil in microwave for 20 seconds, stir, and
    heat for additional 20 seconds and stir.
  4. Drop 2 teaspoons of melted chocolate into each muffin cup. Drop 1 tablespoon of almond butter mixture and cover with an additional 2 teaspoons of melted chocolate.
  5. Freeze for 20 minutes and enjoy.