Chocolate Mocha Almond Butter Cups

Much like anything that involves melting chocolate in the microwave and then freezing it, this "recipe" should be included in a Paleo for Dummies handbook. I'm not sure that processes such as microwaving and freezing with zero leg work in between qualifies me as a stellar "chef"...but the ROI of said microwaving and freezing these simple ingredients will make you want to slap your grandma. That's a saying, right?

I would take one of these over a standard Reese's cup any day. If your a coffee lover, make this immediately. If you're not a coffee lover, then you're not to be trusted and I don't foresee a friendship of any type with you. Or I suppose you can just leave the coffee part out...that seems easy too....but also insulting to the integrity of this incredibly impressive and complex recipe. Cough.

Ingredients

  • 1  cup Enjoy Life chocolate chips
  • 1 tbsp coconut oil
  • 3 tbsp cold brew coffee concentrate (I make my own, but store bought will do the same thing)...espresso will also work here
  • 1/4 cup almond butter
  • Optional: unsweetened shredded coconut to garnish

Method

  1. In a microwave safe bowl, melt chocolate chips and coconut oil in 30 second increments until it reaches a liquid consistency.
  2. Add coffee concentrate or espresso into the chocolate and mix to combine. Taste test to see if you want to add more coffee flavor. Taste test again just to lick the spoon and enter your happy chocolate place.
  3. Line a muffin tin with 6 liners and pour a thin layer of chocolate into each, making sure the bottoms are completely covered with chocolate. Freeze for 15 minutes.
  4. Remove muffin tin from the freezer and scoop about 1/2 tbsp of almond butter into each cup on top of the frozen chocolate layer.
  5. Pour remaining melted chocolate on top of the almond butter scoops, making sure it's all covered and you see nothing but a thick glorious layer of mocha chocolate. Sprinkle shredded coconut on top if using.
  6. Return the tray to the freezer for another 15-20 minutes or until chocolate has set. Remove the almond butter cups from the muffin liners and store in the freezer (or eat immediately).

Servings: 6