Jumbo Salted Almond Butter Stuffed Chocolate Cups

Begin by melting 1/2 cup of the chocolate chips with 1 tbsp of coconut oil in a microwave safe bowl for 30 seconds. Take out, stir a bit, and place back in for another 30 seconds. Stir until fully melted. Drop 1-2 spoonfuls of chocolate to the bottom of each muffin liner. Place the pan in the freezer for set, about 5 min. While that’s setting, add the filling ingredients (dates, salted almond butter, almond milk, sea salt) to a food processor and blend until well combined. Amount of blending depends on your texture preference. I liked the little chunks of dates in mine, so I didn’t blend for very long. If you’re looking for a more uniform texture, add another tbsp of milk and blend until completely smooth. Remove pan from the freezer and add a spoonful on top of the bottom chocolate layer. My filling was sticky enough to roll into balls, so I did that and then pressed them a bit flat onto the bottom layer. Do this for each cup and then place back in the freezer to set again, another 5 min. In the meantime, repeat the chocolate melting process from the beginning with the remaining half of the ingredients. Remove pan from freezer, pour chocolate over again, and place back in the freezer to set. It took about an hour for me! These taste best thawed for a minute or two out of the freezer.