Almond butter cups
215ml coconut oil
60g unsweetened cocoa powder
4 tablespoons maple syrup
1 tablespoon xylitol
dash of vanilla extract
4 - 5 tablespoons almond butter
1 tsp nutritional yeast
pinch of salt
12 hole muffin pan lined with paper cases
Put the coconut oil in a saucepan over a low heat and allow to melt. Stir in the cocoa powder, maple syrup, xylitol and vanilla extract until you have a smooth liquid chocolate. Divide one third of the mixture between the muffin cases and put the whole muffin pan in the freezer until the mixture is solid - around 5 minutes.
Meanwhile, mix the almond butter, nutritional yeast and salt.
Remove the muffin pan from the freezer and place a generous teaspoon of the almond mixture into the centre base of the frozen chocolate, then flatten it slightly with your fingers. Pour the remaining melted chocolate over the almond mixture. put the muffin pan back into the freezer for 10 minutes.
Remove from the freezer just before serving to get them at their most firm and crisp.