Chocolate Caramel Almond Butter Cups!

If Dr. Mark Hyman approves of a dessert you know I’m all in! I’ve always wanted to try homemade chocolate cups and I have now set the bar high with these 🍫 Its hard to tell, but there are 3 decadent layers of goodness in these! 🤤🤤

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CHOCOLATE CARAMEL ALMOND BUTTER CUPS
Chocolate layer:
3/4 cup + 2 Tbsp of coconut oil 
3/4 cup raw organic cacao powder
1/3 cup + 1 tsp maple syrup 
1/4 tsp sea salt .
Caramel layer:
5 pitted dates, soaked in very hot water for 10 minutes 
1 Tbsp almond butter 
1 Tbsp almond milk
1/4 tsp vanilla extract .
Almond butter filling:
1/4 cup almond butter 
1 1/2 tsp maple syrup 
1 tsp @primalkitchenfoods coconut vanilla collagen powder (original recipe called for Ashwaganda powder) .
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Line 12 muffin cups with parchment paper liners. For chocolate: in a small pot over low heat melt the coconut oil, cacao powder, maple syrup and sea salt and remove from heat. Spoon ~ 2 tsp of chocolate into each lined cup and transfer into freezer to harden. Set remaining chocolate aside. .
For caramel: drain the dates and mince (I used my ninja) in a small bowl stir together almond butter, almond milk and vanilla extract and then the dates and set aside. .
For the almond butter: mix together almond butter, maple syrup and collagen (or Ashwaganda) powder in a small bowl. Scoop out 12 1 1/2 tsp portions and place onto the chocolate base layer making sure it doesn’t touch the side of the liner. Top each with 1/2 tsp of the caramel filling. Spoon the remaining chocolate over the fillings, 4 tsp per muffin cup. Place cups in freezer to harden for about 15 or so minutes and enjoy!! We keep these in the freezer and have as a mid-day or after dinner treat.