Salted Caramel Almond Butter Cups
Recipe created by Katie Cavuto, MS, RD, Chef
1 1/2 cup dark chocolate chips
1/3 cup Salted Caramel Almond Butter (or regular almond butter)
Melt your chocolate over a double boiler or in the microwave in 30 second increments.
Place 12 mini-muffin liners into a mini-cupcake pan.
Once the chocolate is melted, spoon 1 teaspoon of chocolate into the bottom of each muffin liner then refrigerate for 5 minutes to set.
Top the chocolate with 1-2 teaspoons of almond butter and an additional 1-2 teaspoons of melted chocolate to cover the almond butter. Garnish with a sliced almond.
Place in the fridge or freeze to set. Store in the fridge or freezer.