Raw Chocolate-Almond Butter Cups

Instructions

• Whisk cacao powder into coconut oil in double boiler until smooth.
• Turn off heat and add salt and vanilla extract. Set aside in bowl.
• Grind almonds and quinoa flakes in food processor and add to bowl.
• Add coconut oil, raw honey, vanilla extract, and salt.
• Combine well with spoon until thick paste forms.
• Line small muffin tray with paper cups.
• Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
• Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.
• Return to freezer after 20–30 minutes or until mixture is firm.
• Serve immediately or store in refrigerator.