Raw Almond Butter Cups
Makes 12 mini cups - double the recipe if you’re using a standard muffin tin.
Servings: 12 cups
- 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
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.
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.