Raw Almond Butter Cups
Sometimes you just need a quick chocolate fix, a healthy one would be ideal right? Well here you have the answer and I guarantee you’ll love these chocolate treats. Incredibly delicious and moorish, they are a combination of oats, almonds, creamy almond butter, dates and cacao. Few ingredients and less than 20 minutes to make.
I store these tempting little cups in the freezer, ready to eat after 10-15 minutes or store in the fridge for 10-14 days, if they last that long that is.
Raw Almond Butter Cups
Makes 12 mini cups - double the recipe if you’re using a standard muffin tin.
Servings: 12 cups
Equipment
- Mini muffin tin
Ingredients
- 100 g Skinned almonds
- 60 g Porridge oats
- 100 g Almond butter
- 30 g Coconut oil
- 1 tsp vanilla extract
- pinch sea salt
- 100 g pitted dates
chocolate topping
- 75 g coconut oil
- 20 g cacao powder
- 30 g maple syrup
- Extra sea salt for sprinkling
Instructions
- In a food processor place the oats and whole almonds then blitz to a fine meal. Now add the pitted dates, almond butter, vanilla extract, 30g coconut oil and sea salt. You should fine it comes together to form a dryish dough. Divide evenly between12 and place in the muffin tin, pressing down firmly. Place in the freezer.
- For the chocolate topping place all the ingredients into a small saucepan on a low heat. Heat until the coconut oil is completely melted.
- Pour the chocolate over the almond butter mixture evenly and return to the freezer.
Notes
You can use ground almond instead of whole skinned.
Store in the freezer for up to 6 weeks or in the fridge for 10 days.
Additional Flavours:
- Add 1/2 tsp of freshly ground cardamom to the chocolate
- Add the zest of 1/2 an orange to the chocolate
- Add 1 tsp of freshly ground coffee to the nut & oat mixture
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