Autumn Spice Almond Butter Cups

Makes: 8

Bottom layer
1/2 cup all-natural almond butter
2 tablespoons coconut oil
1/4 teaspoon cinnamon

Top layer
1 cup heavy cream
2 tablespoons coconut oil
1 packet Wheat-Free Market Ginger Spice Muffin Maker
1-2 teaspoons Virtue Sweetener (to taste)
Garnish with ground or grated nutmeg

Beginning with the bottom layer, combine those ingredients in a microwave safe bowl and microwave for 20-30 second so that the mixture pours easily. Pour mixture into greased liners placed into a muffin pan or other greased mold. (Silicone is best.) Allow layer to “set” in the freezer for 30 minutes.

Prepare top layer. Heat heavy cream and coconut oil over low heat on stovetop. Don’t boil. Whisk in Wheat-Free Market Ginger Spice Muffin Maker. Once thoroughly whisked, add sweetener. Pour top layer over bottom layer. Garnish with ground nutmeg. Freeze again until set, about 30-60 minutes. Store in an air tight container in refrigerator or freezer.

live chat software