Almond Butter Cups

Directions

1. Whisk cacao powder into coconut oil in double boiler until smooth.
2. Turn off heat and add salt and vanilla extract. Set aside in bowl.
3. Grind almonds and quinoa flakes in food processor and add to bowl.
4. Add coconut oil, raw honey, vanilla extract, and salt.
5. Combine well with spoon until thick paste forms.
6. Line small muffin tray with paper cups.
7. Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
8. Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.
9. Return to freezer after 20–30 minutes or until mixture is firm.
10. Serve immediately or store in refrigerator.

Credit: Used with permission from The Integrative Nutrition Cookbook, 2016

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/