Almond Butter Cup "Ice Cream"
The only thing not nice about this treat is I haven’t stopped eating it. What we have here are simple homemade Reese cups made with almond butter that is chopped up and thrown into an FIVE-ingredient frozen deliciousness.
2 cup Dark Chocolate Chips
2 tbsp Coconut Oil
3/4 cup Maple Almond Butter
to taste Flaked sea salt
Prepare the cups. Line the muffin liners on a baking sheet big enough for the liners, but small enough for the fridge. Set aside until needed.
Set up a double boiler for the chocolate. If you do not have a double boiler, fill a pot about 1/4 full with water and bring to a boil.
Reduce to a simmer. Fit a glass bowl into the pot, making sure the bowl does not touch the water. Make sure the water does not splash up from the sides of the bowl as it is important water does not splash into the chocolate.
A 1 cup of Dark Chocolate Chips to the bowl with a tablespoon of Coconut Oil. Stir with a rubber spatula until melted.
Pour the chocolate into the muffin liners until they are 1/4 to 1/2 full. They all do not have to be exactly even! Once finished, refrigerate for 20 minutes until hardened.
In the meantime, make the second batch of sauce. Clean the original bowl (reserving any chocolate that was left behind).
Repeat the process with the remaining 1 cup of Dark Chocolate Chips and 1 tablespoon of Coconut Oil, adding any excess chocolate sauce from prior.
Remove the cups from the fridge. Add 1/2 spoonful of Maple Almond Butter to each chocolate cup, using two fingers to spread the butter evenly. You almost have to press the butter to have it spread without damaging the liner.
Pour the second batch of chocolate sauce until the cups are just full.
Sprinkle with Flaked sea salt. Refrigerate for 20-30 minutes until hardened.
Serve and enjoy as is or in "nice-cream"!