I run. I eat. I travel.

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Chocolate covering:
1 cup coconut oil
1 1/2 cups unsweetened cocoa powder
3 tbs honey
pinch of salt

1 cup unsweetened coconut flakes
3 tbs honey
5 tbs almond butter
1/2 tbs pure vanilla powder or t tbs liquid pure vanilla extract
pinch of salt

For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder and mix until you have a smooth, liquid chocolate paste.

I used silicone muffin tins because they’re small and leave a pretty pattern on the chocolate covering. So when your chocolate mix is smooth and nice place 1-2 tbs in each muffin tin to form the bottom of the bounty cup. Put the muffin tins into the fridge or freezer.Screen Shot 2013-03-25 at 11.27.22 PM

Keep the rest of the mix for later.

Wisk together the honey, almond butter, vanilla, salt and then slowly blend in the coconut flakes. Form small patties and place them in the middle of each muffin tin, then completely cover each of them with the chocolate mix (you might have to reheat this to get it liquid again). Put them back in the fridge and try not to eat all of them while waiting for the chocolate to harden. Or immediately after. Which is harder than one might think.




Comments on: "Paleo Salted Almond Butter Bounty Cups" (1)

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