Yields: 24 mini cups
2 cups ground almonds (or almond flour)
4 tbsps raw almond butter
3 tbsp maple syrup
3 tbsps unrefined coconut oil
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/8 tsp sea salt
For the adaptogenic chocolate topping:
4 tbsp Mushroom Cacao powder (or any mushroom/adaptogen blend you would like)
6 tbsps maple syrup
6 tbsps unrefined coconut oil
In food processor, add ground almonds, raw almond butter, maple syrup, unrefined coconut oil, cinnamon, vanilla extract and sea salt and blend until a moldable floor forms.
Add liners to mini muffin tray and press the base firmly into each cup.
Freeze for 30 mins.
While waiting, start to prepare the adaptogen, immune-boosting chocolate topping. In a food processor (or with a whisk) combine coconut oil, maple syrup, Mushroom Cacao powder (or any mushroom/adaptogen blend you would like), and salt until silky smooth.
Remove tray from freezer.
Spoon the chocolate topping over each cup, distributing evenly.
Freeze for another 30 mins or until firm.
Best consumed cold, out of the freezer.