Superfood Almond Butter Cups
[Vegan]

To Make the Cups:

1. Heat the coconut oil and maple syrup over a double broiler and whisk to combine. Remove from the heat and sift the cacao powder into the mixture. Add a pinch of salt and then taste and adjust accordingly.
2. Line a muffin tin with paper cups and spoon 1 teaspoon of chocolate mixture into each tin so that the bottom is covered. Place in the freezer for 5-10 minutes, or until cold and solid.

To Make the Nut Butter:

1. While the chocolate freezes, make the nut butter filling by combining the almond butter, maca powder, maple syrup, and salt in a bowl and stir to combine. Taste the nut butter and add extra salt or sweetener if needed.

To Assemble:

1. Scoop out a 1/2 teaspoon of nut butter into your hand and roll into a ball. Lightly flatten and place into the chocolate cups.
2. Drizzle the remaining chocolate on top of the nut butter, making sure to completely cover the filling. Sprinkle with extra salt, cacao nibs, or freeze dried raspberries and place in the fridge for 1 hour to set.