Salted Dark Chocolate Cardamom Almond Butter Cups

A rich and delicious treat. Makes approx. 8 servings.

Ingredients

1 cup roasted, unsalted almonds (or substitute peanuts)
1/4 cup jaggery powder* or brown sugar
3 Tbsp melted coconut oil, divided
1/2 tsp cardamom
1/2 tsp flaky salt, divided
1/3 cup dark chocolate chunks

Directions

Toast the almonds in the oven for a few minutes to get their oil to release. Transfer to a food processor and blend until broken into small pieces. Add jaggery/sugar, cardamom, 2 Tbsp coconut oil, and half the salt. Blend until smooth but still very thick. Separately, melt the chocolate with 1 Tbsp coconut oil (either microwave in 15-second increments, stirring in between, or melt on the stovetop using a double boiler). Scoop tablespoons of the almond butter mixture into cupcake liners. Pour the melted chocolate mixture evenly on top. Sprinkle the remaining flaky salt on top. Move to the fridge for at least an hour to set. Enjoy!

*Jaggery is an unprocessed sugar, common in India, that you can find at Indian grocery stores or online. It’s a bit less sweet than other sugars.