Dark Chocolate Nut Butter Cups

By nnlester

Ingredients

• Sprouted Nut Butter Filling
• 3/4 cup WFN Sprouted Almond-Pecan Butter
• 4-5 tablespoons maple syrup
• 2 tablespoons WFN Maca Powder
• 1 generous pinch WFN Himalayan Salt
• Dark Chocolate Coating
• 1/2 cup + 2 tablespoons WFN Raw Cacao Butter melted
• 2/3 cup + 2 tablespoons WFN Fermented Raw Cacao Powder
• 1/4 cup + 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 2 pinches WFN Himalayan Salt

Details

Adapted from wildernessfamilynaturals.com

Preparation

Step 1

For The Sprouted Nut Butter Filling

In a small mixing bowl, combine nut butter, maple syrup, maca, and salt.
Stir until mixed well. The mixture will have the consistency of cookie dough.
Pinch off a 1-teaspoon size bit of the nut butter filling, roll into a ball in your palm, and place inside a silicon mini-muffin mold. Repeat until you have used all the "dough".
Gently press on each nut butter "dough" ball to slightly flatten it.

For The Dark Chocolate Coating

Melt raw cacao butter over low heat or a bain-marie.
Once melted, measure out the required amount: 1/2 cup, plus 2 tablespoons.
In a glass bowl, combine melted cacao butter, cacao powder, maple syrup, vanilla, and salt and whisk until smooth.
Spoon melted dark chocolate over the nut butter filling, about 1 tablespoon per mold.
Place in the freezer until solid.
Remove from the freezer, pop nut butter cups out of the molds, and enjoy!
Store in an airtight container in the refrigerator or freezer.