Think Reese’s Peanut Butter Cup meets Almond Joy but Keto, Paleo and Gluten-Free.
•1 cup of Barney Butter (hands down, the Jif of almond butters)
•1 cup of coconut oil
•2 Tbs. La Vencedora Mexican Vanilla
•1/4 cup of Navatis Cacao Powder , sifted
•1/4 cup of almond flour, sifted
•1/4 cup of maple syrup
In a pan over medium heat, melt coconut oil and almond butter. Add vanilla and maple syrup. Gradually add sifted almond flour and cacao powder. Once mixture is completely incorporated (ensure there are no almond flour clumps), transfer to your choice of silicone molds or candy | cupcake liners. Make ~ 24 servings. Refrigerate and enjoy for up to 2 weeks.