Homemade almond butter cups with dark chocolate, sea salt and a touch of cinnamon mixed in.
First, prepare cupcake sheet with cupcake liners. Mix almond butter in a small mixing bowl with a tablespoon vanilla extract, and a teaspoon of cinnamon. Stir together and set aside. On low heat, melt chocolate chips in a saucepan. Stir constantly to avoid burning. Once chocolate has melted, pour about a tablespoon of chocolate into each cupcake dish, use all chocolate. Take a teaspoon of almond butter mixture and dab one each into each cupcake dish, in the center of the chocolate. Top each almond butter cup with a walnut and sprinkle of sea salt. Place tray in freezer for 30-45 minutes to set. Enjoy!