Lightly sweetened raw almond butter shell with crispy chocolate inside. It’s creamy on the outside with a delicious snap and bite from the chocolate piece.
In a bowl, combine the almond butter with the melted coconut oil and the 2 tbsp of Allulose or powdered sugar.
Pour half of the almond butter in a nonstick muffin or cupcake pan for easy removal. Note: You can also use lightly sprayed cupcake liners.
Top with one of the chocolate rounds in each tin.
Finish by topping off the chocolate with the remainder of the almond butter.
Refrigerate for at least one hour to allow the chocolate butter cups to set.
Sprinkle with a pinch of powdered sugar if desired for extra sweetness.