Cheeky Almond Butter Cups

| CHEEKY ALMOND BUTTER CUPS |

The Cheeky Bar from Zazubean is my favourite bar! Salty toffee and banana chunks in rich dark chocolate, it’s really hard to beat. I decided to pair it with a protein rich almond butter center sweetened with sticky, smoky molasses. You can absolutely substitute maple or date syrup, but if you’ve got molasses on hand I really do think you should give it a try!

To find Zazubean's bars check out their website here.

Recipe makes 16 cups 

Macros per cup:

251 cals - 15g fat - 20g carbs - 9g protein

Ingredients:

3 Zazubean Cheeky Bars 

1 tbsp extra virgin olive

1 cup almond butter

¼ cup molasses 

85g vanilla protein 

¼ tsp salt

¼ cup water

Recipe:

Line a muffin tray with 16 liners.  

Melt the Zazubean Cheeky bars with 1 tbsp olive oil, either over a double broiler or in the microwave.

Add 1 tbsp melted chocolate to each muffin liner, then swirl it up the sides by moving the pan from angle to angle so the chocolate slides up the sides.

Place in the freezer to firm for 15 minutes.

To a mixing bowl add: almond butter, molasses, vanilla protein, and salt.

Mix well, forming a dough.

Roll dough into 16 balls.

Remove chocolate cups from the freezer and add the dough balls to the center of each.

Press each one down, making sure it’s not higher than the chocolate sides.

Add the remaining chocolate to the tops of each muffin cup.

Use a spoon to spread the chocolate from edge to edge or tilt the pan again allowing the chocolate to drip from side to side.

Top with flaky sea salt.

Place in the fridge to firm up.

Enjoy!