5-Ingredient Paleo Chocolate Almond Butter Cups

Directions

1Line 12 openings of a mini muffin pan with cupcake liners and set aside; clear some space in the freezer for the pan.

2To make the filling: In a small bowl, stir together the almond butter, protein powder, and salt until well incorporated.

3Cover the bowl and place in the freezer for 15-20 minutes, until the filling is firm enough to handle and mold easily.

4While the filling chills, place the chocolate chips and coconut oil in a medium glass bowl.

5Half-fill a small saucepan with water and bring to a simmer over medium-high heat; place the glass bowl of chocolate and oil on top of the pan of water and stir until the chocolate chips are melted and the mixture is smooth.

6Drop 1 teaspoon of melted chocolate into each mini muffin cup and tap the pan to smooth the chocolate into an even layer.

7Remove the almond butter filling from the freezer, and scoop 2 heaping teaspoons into your hands and mold into a ball, then flatten slightly.

8Gently lay the almond butter disc on top of the melted chocolate in one of the mini muffin cups; repeat for all the cups.

9Spoon another teaspoon of melted chocolate on top of each almond butter round and gently spread until even; repeat for all 12 cups.

10Place muffin pan into freezer, and freeze for 15-20 minutes, until set.

11Remove from freezer and place cups in an airtight container.

12Peel off cupcake liners before enjoying. Cups can be stored in the refrigerator or freezer, whatever you prefer. (If stored in the freezer, you can allow to thaw 10-20 minutes before eating for a softer texture.)