These healthy four ingredient almond butter and jelly cups are a quick and easy dessert or snack recipe which is a hit amongst all! Unlike store-bought peanut or almond butter cups, this recipe is naturally gluten free, vegan, dairy free and comes with a tested paleo option!
Author Ashley @ Fit Mitten Kitchen
10ozbag quality chocolate chips/dairy free chipsI prefer dark, but to each their own!
Line mini muffin pan with 12 paper liners, set aside.
Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 45 seconds to 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips!)
Scoop about 1 heaping teaspoon of melted chocolate into 12 muffin liners.
Using the ½ teaspoon scoop out jelly into each cup. Then do another ½ teaspoon of almond butter, and gently press down a little bit if sticking up. Top the cups with the remaining melted chocolate, about another heaping teaspoon, and transfer pan to freezer to set for about 10 minutes. Once the cups have set, EAT.
I like to store cups in container in fridge, and allow the cups to come to room temperature before enjoying.