Low-Sugar, Paleo Almond Butter Jelly Cups

For PB&J lovers, this dessert is full of nostalgic goodness! These paleo and keto-friendly Almond Butter + Jelly Cups are a throwback to one of our fave childhood snacks. Enjoy!

Ingredients

• 3 Alter Eco Blackout bars
• 2 tablespoons coconut oil
• 1/3 cup natural almond butter
• 1/3 cup strawberry jelly
• Coarse Sea Salt

Directions

1. Melt the chocolate and coconut oil in the microwave, stirring every 15 seconds so as not to burn.
2. Line a mini muffin tin with (about 16) mini cupcake liners and fill each with a small spoonful of melted chocolate. Using a small knife, carefully spread the chocolate on the sides of the liners. Freeze until the chocolate is completely hardened.
3. Spoon about half a teaspoon each of the Almond Butter and the jelly and press down.
4. Cover the cups with the remaining chocolate and freeze. Once they chocolate on top begins to set, sprinkle with coarse sea salt. Freeze again until set.
5. Enjoy! Store the remaining cups in the fridge for a few days.