Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert.

　　

Ingredients

Makes 24 cups

　　1/2 cup smooth almond butter

　　1 tablespoon pure maple syrup

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon sea salt

　　1 tablespoon coconut flour

　　2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)

　　1 1/2 tablespoons coconut oil

　　Flaky sea salt, such as Maldon, for garnish

　　

Step 1

Line a mini muffin pan with paper liners and set aside.

　　

Step 2

In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.

　　

Step 3

Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.

　　

Step 4

Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.

　　

Step 5

Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.

　　

Step 6

Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.

　　

Step 7

Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.

　　From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.