Almond Butter Cups

Almond butter filling

• 1 cup almond butter (natural, unsweetened) or peanut butter
• 2 scoops Nuzest Clean Lean Protein Rich Chocolate
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2–4 tbsp milk (as needed)

Chocolate shell

• 1.5 cups chocolate, melted
• Optional: sea salt for topping

1. In a bowl, combine almond butter, protein powder, vanilla, and maple syrup. Add 2 tbsp milk to start and mix until a thick, sticky mixture forms. Add more milk (1 tbsp at a time) if needed.
2. Spoon approximately 1 1/2 tbsp of the mixture into mini silicone cupcake moulds. Press down firmly and freeze for around 40 minutes, or until firm.
3. Line a cupcake tray and pour melted chocolate into each liner (about 1/4 full). Place in the fridge until slightly set.
4. Remove the almond butter centres from the moulds and place onto the chocolate base. Cover with additional melted chocolate until about 3/4 full. Sprinkle with sea salt if desired.
5. Refrigerate for around 1 hour or until fully set.

Notes

• Store in an airtight container in the fridge for up to 1 week.