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Prepare Super Seed Butter or Homemade Peanut Butter. Set aside.
In a microwaveable bowl, add 1 cup of chocolate chips and 2 tablespoons of coconut oil. Microwave on high for 30 seconds, stir, then resume for another 30 seconds. Continue heating in 30-second increments and mixing until fully melted.
Add 2 teaspoons of melted chocolate to the bottom of each cupcake liner. Transfer the cupcake tray to the freezer and freeze for 20 minutes.
While the chocolate sets, combine the peanut butter/ seed butter, almond meal and maple syrup in a mixing bowl.
Remove the cupcake tray from the freezer and add 1 teaspoon of the peanut butter/seed butter mixture to each liner. Spread to the edge of each liner to create an even middle layer of peanut butter/seed butter. Return to the freezer for another 10 minutes.
When the peanut butter/ seed butter layer is set, melt the remaining 1 cup of chocolate with coconut oil. Remove the cupcake tray from the freezer and distribute the chocolate evenly over each peanut butter/seed butter layer. Sprinkle the top of each cup with flaky sea salt.
Return the cupcake tray to the freezer for another 20 minutes. Once the cups are fully set, transfer them to an airtight container and store in the refrigerator.
Recipe: Nut and Seed Butter Cups
Serving in this recipe: 8
|Total Fat: 34 g||51%|
|Saturated Fat: 18 g||86.7%|
|Cholesterol: 0 mg||0%|
|Sodium: 9.2 mg||0.4%|
|Total Carbs: 41 g||13.9%|
|Dietary Fiber: 4 g||17.9%|
|Sugar: 33 g|
|Protein: 6 g||13.3%|
|Vitamin A: 0%||Vitamin C: 0%|
|Calcium: 3.6%||Iron: 12.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.