Almond Butter Chocolate Cups
- 1/2 cup Sprouts Pumpkin Spice Almond Butter
- 1 Tbsp. Sprouts Organic Maple Syrup
- 1 Tbsp. Sprouts Organic Coconut Flour
- 2 cups Sprouts Semi-Sweet Chocolate Chips
- 2 Tbsp. Sprouts Organic Coconut Oil
- Line 12-cup muffin pan with cupcake liners.
- In medium bowl, whisk almond butter, maple syrup and coconut flour until well combined.
- In separate container, place chocolate chips and coconut oil in microwave for 20 seconds, stir, and
heat for additional 20 seconds and stir.
- 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.
- Freeze for 20 minutes and enjoy.