Simple Green Smoothiesさんのインスタグラム写真 - (Simple Green SmoothiesInstagram)「The perfect combination of chocolate, coconut oil, and almond butter - it's hard to stop at one. 🍫⁠ ⁠ ALMOND BUTTER CUPS⁠ ¾ cup almond butter⁠ 1 tablespoon pure maple syrup⁠ Pinch of sea salt⁠ 2 teaspoons organic virgin coconut oil⁠ 2 cups vegan semisweet chocolate,⁠ chopped⁠ ⁠ 1. Line a standard 12-cup muffin pan with paper liners.⁠ ⁠ 2. To make the filling: In a medium bowl, stir together the almond butter, maple syrup, and salt.⁠ ⁠ �3. To make the chocolate coating: In a heatproof glass bowl set over a pan of simmering water, melt the chocolate and oil. (Alternatively, place the chocolate and oil in a⁠ microwaveable bowl and microwave at 50% power in 30- to 60-second intervals, stirring between each interval. Be careful not to let the chocolate get too hot or it will burn.)⁠ When almost all of the chocolate has melted, remove from the heat or microwave. Stir gently until the chocolate is smooth, being careful not to create air bubbles.⁠ ⁠ 4. Spoon a tablespoonful of melted chocolate into each paper-lined cup. Use the tip of the spoon to push some of the chocolate up the sides of the liner, but make sure⁠ enough remains to coat the bottom.⁠ ⁠ 5. Spoon 1 tablespoon of the almond butter mixture into each cup. Gently press down if the mixture is thick instead of runny.⁠ ⁠ �6. Immediately spoon a scant tablespoon of melted chocolate over the almond butter. Use the back of the spoon to make sure the chocolate covers the whole patty and drips down the sides to the chocolate on the bottom. This will seal the almond filling inside.⁠ ⁠ 7. Place the muffin pan in the fridge for 45 to 60 minutes, or until the cups set up completely before serving. Store in an airtight container. These are best stored in the⁠ fridge, and they can also be frozen for several months.⁠ ⁠ Find this recipe + more inside our meal planner, Rawk The Year!! Click @simplegreensmoothies for a 14-DAY FREE TRIAL.⁠ ⁠ https://simplegreensmoothies.com/meal-planner」10月30日 5時08分