Almond Butter Cups: Food Of The Gods! Recipe From 'Sacred' Retreat Chef
WHAT YOU NEED:
1/2 cup carob chips
1/2 cup coconut oil
1/3 cup almond butter
Silicone muffin cups
Melt coconut oil and carob over low heat staring consistently, pour the melted chocolate to covering the bottom of the muffin cup.
Let sit in the freezer for ten minutes.
Add a spoon full of almond butter to each chocolate base and cover with remaining chocolate.
Set in freezer for 20 minutes… if you can manage to occupy yourself away from the deliciousness of it all.
Recipe created by Rylee O’Rourke: our plant-based chef unicorn who is whipping up all the feasts on our upcoming retreat. Keen on learning more? Check out the details, nab a free info call and fill in your application form here.