Collagen Almond Butter Cups

• 3/4 cup dark chocolate chips (or chopped dark chocolate)
• 3 tbsp coconut oil

• 1/3 cup Nothing Naughty Almond Butter
• 10 scoops Nothing Naughty Marine Collagen Powder (unflavoured or vanilla works well)
• 3 tbsp Nothing Naughty Caramel Fibre Syrup
  
• 1/4 tsp vanilla extract
• optional: freeze dried raspberries crushed or flaky sea salt sprinkled on top

Directions:

In a microwave-safe bowl or double boiler, melt the chocolate chips with coconut oil until smooth. Stir well.

Spoon 1–2 teaspoons of the melted chocolate into each cup of your mini muffin molds. Place the tray in the freezer for 10–15 minutes to set.

In a small bowl, mix the almond butter, collagen powder, fibre syrup, and vanilla extract until a dough-like texture forms.

Add about 1 heaped teaspoon of the almond mixture into the molds on top of the set chocolate. Gently press down and flatten.

Spoon the remaining melted chocolate over each cup to cover the filling evenly. Tap the tray lightly to smooth the tops.

Place in the fridge or freezer for 2–3 hours, or until fully set.