Nut Butter Cupsback to main
This recipe is not histaminefree! You can use white vegan chocolate instead of the dark chocolate to make it low histamine or make another one of my amazing summery treats:
Melt the chocolate with the coconut oil in a water bath and set aside. Place the nut butter, maple syrup, flour, salt and vanilla into a bowl and mix.
Use a mini muffin silicon mold and pour chocolate into each mold to cover 1/3 of the mold. Equally divide the caramel into the mold and cover again with chocolate. Freeze for at least an hour until firm.