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Easy Vegan Almond Butter Cups!


* You can make however many you'd like using this ratio based recipe. Start with about 1/3 cup of chips + heaping Tbspoonful of coconut oil to make about 12 cups.
* Do not worry about perfection. Seriously, you probably do not even need to measure. Spoonfuls and handfuls work fine for this easy recipe. (see next note)
* The ratio's of ingredients do not need to be perfect. Basically the coconut oil in the chocolate helps in two ways: 1) thinning out the chocolate when it is heated, making it easier to pour and 2) helping it firm up quickly when placed in the freezer. And the maple syrup does two things too: 1) Adds sweetness. 2) Thins out the nut butter making it easier to spoon into the cups when filling.
* You can use peanut butter or sunflower butter or another nut butter in place of almond if you'd like.
* Vegan chips will be labeled vegan or use dark chocolate or semi-sweet chips that do not contain any dairy in the ingredients (look for milkfat or butterfat especially). You could also just melt down a vegan dark chocolate bar (no chips needed).
* I like to use grade B maple syrup, but agave syrup or another liquified sweetener would also work.


3-4 parts vegan chocolate chips (try a large handful)
1 part organic coconut oil (try a heaping spoonful)
optional: drop of vanilla extract

3-4 parts almond butter (or peanut butter) (try two Tbspoonfuls)
1 part maple syrup (try 2 tsp, small spoonfuls)
optional: pinch of cinnamon, drop of vanilla extract

spray muffin cups or candy mold with coconut oil



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