Mmmmm… these are sooo good. I kind of don’t want to write anything else. But I will tell you this.

These are raw almond butter cups sprinkled with sea salt. You know. Cold, creamy, sweet, salty, chocolaty, nutty, and sent to earth to make you happy.

And anyway, sometimes a handful of pictures are worth a mouth full of words. Save the room in your mouth for these.

Lay out your mini-cupcake liners and fill them with a chocolate mixture of raw cacao, maple syrup, and coconut oil:

Then fill them with almond butter:

And top with more chocolate:

And sprinkle with sea salt:

Then let them chill:

And you have the most amazing bite-sized, healthy chocolate treat on the planet. The planet, see:

Raw Almond Butter Cups
Makes 22 treats

Chocolate:

1 cup raw cacao powder
1/2 cup + 2 Tablespoons maple syrup
6 Tablespoons coconut oil
1/2 teaspoon vanilla extract

Whisk together ingredients to combine, mixture will be smooth and ribbony. If it is really thick, add more oil and/or syrup to taste .

Almond Butter Filling:

1/4 cup almond butter
1 Tablespoon maple syrup

Mix until smooth.

Assembly:

Lay out 20 mini cupcake liners on a large rimmed baking sheet. Fill each liner with 1/2 teaspoon of chocolate mixture. Fill with 1/4 teaspoon of almond butter mixture, flattened out slightly into a disk shape. Top with 1 teaspoon of chocolate mixture then a generous sprinkle of sea salt. Refrigerate until firm, at least 1 hour. These will melt quickly so store in refrigerator until ready to enjoy.