Makes 6 Servings

Prep: 5 Minutes


  • 2 cups Vegan Chocolate
  • 1 tbsp Maple Syrup
  • 1 tbsp Coconut Oil
  • 1 scoop PROFI Vanilla
  • ½ cup Almond Butter
  • ¼ tsp Large Flake Salt
  • In a microwave-safe dish, add chopped vegan chocolate and microwave in increments of 20 seconds, stirring between sessions, until it is melted.
  • Add the coconut oil to the melted chocolate and stir to combine.
  • In a separate bowl, combine almond butter, protein, and maple syrup.
  • To a small muffin or cupcake pan, place 6 cupcake liners.
  • Fill each cupcake liner with a layer of melted chocolate.
  • To that, add 1 – 2 tsp of the almond butter mixture.
  • Top each cup with more melted chocolate until the almond butter is no longer visible.
  • Top each almond butter cup with a sprinkle of large flake salt.
  • Freeze overnight, enjoy and watch it disappear!