Raw Almond Butter Cups
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Like the peanut butter cup candy, but so much tastier and better for you! These raw almond butter cups are the perfect solution to any sweet craving. I used a mini silicone muffin tray since they are so flexible and I just popped the cups out after freezing. You can certainly use a regular muffin tin lined with paper liners too. For the thick chocolate coating, I made my own chocolate using cocoa powder, coconut oil, and sweetener. Feel free to simply use melted dark chocolate if that's what you have on hand. Be sure to keep these chilled until just before serving and store them in the freezer for best results. I personally love them straight from the freezer.
Note: Use certified gluten-free oats to make this recipe gluten-free. NEW: See below for a nut-free version!
Yield
1 dozen cups
Prep Time
10 Minutes
Cook time
0 Minutes
Chill time
45
Total Time
10 Minutes
Ingredients:
For the base
- 3/4 cup raw almonds, ground into a meal
- 1/4 cup rolled oats, ground into a flour
- 2 tablespoons raw almond butter (or nut butter of choice)
- 1.5 tablespoons coconut oil, warmed if necessary
- 1.5 tablespoons pure maple syrup (or agave nectar)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- pinch of fine grain sea salt, to taste
For the topping
- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
- 2 tablespoons cocoa powder
- pinch of fine grain sea salt, to taste
Directions:
- Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
- Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
- Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
- To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
- Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!
For a nut-free version, sub the almond meal for an equal amount of rolled oats (so use 1 cup total rolled oats). Sub the almond butter for sunflower seed butter. Works great!