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December 06, 2020 1 min read

    Move over Reese's, we have a new favorite chocolate combo! The almond butter sandwiched between the chocolate and then topped off with our Almond Chocolate bar is perfect. Kept in the freezer, it prevents you from overeating them.....they are that good! These "fat bombs" will be your new freezer staple! 


    • 6 ounces dark chocolate or any chocolate of your choice
    • 1/4 cup maple syrup 
    • 1/2 tablespoon coconut oil 
    • 2/3 cup almond butter (feel free to use peanut butter too)
    • 1 Super Pop almond chocolate bar (crumbled)


    • Line a baking sheet with mini cupcake or any small silicone molds.
    • Melt the chocolate over a double boiler, adding the maple syrup and coconut oil. Once it has become a liquid, taste and add a sprinkle of stevia if you want it sweeter.
    • Spoon about 1 teaspoon of the melted chocolate into mini cupcake liners, using the back of the spoon to push it up the sides of the liners slightly.
    • Place pan in the freezer for 30 minutes.
    • Remove the tin from the freezer and scoop about ½ teaspoon of almond butter into the bottom of each chocolate cup. Place back in the freezer for another 10 minutes.
    • Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with crushed up Super Pop almond chocolate bar. Place the cupcake tin back in the freezer for at least 1 hour.
    • Store the almond butter cups in the freezer, removing 5 minutes prior to serving.
    • Enjoy!




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