Nut Butter Cups - Nathalie's Cuisine
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Nut Butter Cups

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by Nathalie
Step by step recipe - 20 Min
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August 3, 2020

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:

Mango Kokos Muffins

Pfirsichkuchen aus dem Glas

Serves 16 cups
Cooks in 20 Minutes
Difficulty Easy

INGREDIENTS

For the caramel:
100g nut butter (works amazing with peanut butter or almond butter)
1 tbsp maple syrup
1 tbsp coconut flour
pinch of salt
pinch of vanilla
Chocolate cover:
120g dark chocolate
2 tsp coconut oil

Method:

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.

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