Thin Mint Chip Almond Butter Cups

3 from 1 vote

Get your Thin Mint Cookie kick any time of year with these thin mint almond butter cups! They're made with 5 wholesome ingredients and are SO GOOD.

Prep 15

Cook 0

Total 15

Fat 13

Carbs 10

Protein 13

Yield

First, line a muffin tin with nonstick liners. Set aside.
Place all ingredients except for salt and chocolate chips into a medium-sized bowl. Mix well. If the batter is too thick to mix, add more melted coconut oil. The batter should be similar to drippy nut butter.
Scoop a heaping tablespoon of batter into each muffin liner. Repeat until you've evenly distributed it into 12 liners.
Sprinkle on some sea salt and mini chocolate chips.
Place in freezer for at least 1 hour or until firm.
Once frozen, you can transfer them into an airtight container or gallon-size plastic bag. Store in the freezer for up to 3 months. When you're ready to eat one, let it thaw briefly on the counter for a few minutes.

If your batter isn't easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
Option to replace maple syrup with honey or liquid stevia.
Option to replace almond butter with any other nut butter such as cashew or peanut.
Store in the freezer for up to 3 months.