Almond Butter Cups

Ingredients:

Base:
3/4 cup raw almonds
1/4 cup rolled oats
2 tbsp taw almond butter
1 1/2tbsp coconut oil
1 1/2 tbsp agave
1/4 tsp vanilla extract
1/4 tsp cinnamon
pinch of salt

Topping:
3 tbsp coconut oil
3 tbsp agave
2 tbsp cocoa powder
pinch of salt

Directions:

First, add almonds and oats into a high-speed blender on high until flour texture.  Pour into a large bowl and break any large clumps with fingers.  Next, add almond butter, coconut oil, agave, vanilla, cinnamon and salt to the flour and stir.  Once thoroughly combined using a mini muffin tin lined with paper liners portion the dough into each muffin cup pressing down until even and smooth.

Topping: Whisk together coconut oil, agave, cocoa powder and salt until no clumps remain.  Pour chocolate sauce over the top of each cup, distributing evenly.  I garnished the tops with sliced almonds.

Freeze in a flat area for 30 minutes or until firm.  Store in freezer.