Ingredients

• 1 cup almond butter, split (1/2 for the centre)
• ½ cup coconut oil, liquid
• ½ cup cocoa powder
• ¼ cup maple syrup
• 1 tsp vanilla

Instructions

1. Line 10 muffin cups and set aside
2. Melt the coconut oil over low heat until liquid but not hot and pour into a medium mixing bowl
3. Using the same sauce pan, soften 1/2 cup of the almond butter over low heat, then mix it together with the coconut oil and the remaining ingredients, with the exception of ½ cup of the almond butter
4. Cover the bottom of the lined muffin cups with about 1 tablespoon of the chocolate mixture and set in the freezer for about 5 minutes to set
5. 
6. Meanwhile, shape the remaining ½ cup of almond butter into 10 disks, about a heaping tablespoon each
7. 
8. Remove the muffin tin from the freezer and place an almond butter disk into each lined
9. 
10. cup, then cover it with the rest of the chocolate mixture
11. 
12. Place it back into the freezer for an additional 15 minutes

 

This was taken from :

http://thehonoursystem.com/2013/10/29/healthier-halloween-treat-week-vegan-gluten-free-almond-butter-cups/